TABOULI
Lynn Eddy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/3 cup lemon juice
- 2 cups water
- 1 1/2 tsp. salt
- 3 bunches parsley (wash very well twice)
- 1/3 cup cracked wheat for tabouli
- 4 green onions (with ends – chopped fine)
- 1/4 up fresh mint (chopped)
- 2 lg. tomatoes (diced small)
- 1/4 sp. pepper
- 1/3 cup olive or vegetable oil (i usually use olive oil)
- Carbohydrate 3.57434334622803 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.189166669688257 g
- Protein 0.165483333901118 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 Recipe (515g)
- Sodium 19.4106666841887 mg
- Sugar 3.38517667653978 g
- Trans Fat 0.00014 g
- Calories 10 calories
Soak crushed wheat in water in a large mixing bowl for 5 minutes, drain well and set aside. Shake excess moisture from parsley. Remove stems and chop very fine. Add parsley to the cracked wheat. Add all remaining ingredients. Note: If you are not serving immediately add the tomatoes and onions just before serving.
