Tabouleh Wheat and Herb Salad
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Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, scooped with lettuce or gape leaves, or eaten with a fork. Tabouleh can be made with a variety of veggies according to taste. You can also put it on a green salad.
- Preparing Time: 1 hour and 10 minutes
- Total Time: 2 hours and 10 minutes
- Served Person: 1
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic
- 6 tablespoons extra virgin olive oil
- 6 tablespoons lemon juice
- 2 bunches of fresh parsley (1 1/2 cup chopped with stems discarded)
- 2 tablespoons of fresh mint chopped
- i medium red onion finely chopped
- 6 medium tomatoes diced
- 1 cup english (seedless) cucumber diced
- 1/2 cup bulghur medium grade
- 3 drops tobasco optional
- romaine lettuce or grape leaves to line serving bo
- Carbohydrate 34.7900650114319 g
- Cholesterol 0 mg
- Fat 40.2140400000132 g
- Fiber 9.25000035048957 g
- Protein 7.03005000053623 g
- Saturated Fat 5.55870600000398 g
- Serving Size 1 1 Recipe (828g)
- Sodium 39.1575000014727 mg
- Sugar 25.5400646609423 g
- Trans Fat 1.48414600000057 g
- Calories 495 calories
Soak bulghur in cold water for 1 1/2 to 2 hours until soft. Squeeze out excess water from bulghur using hands or paper towel. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil. Line serving bowl with grape leaves or romaine lettuce, and add salad. Sprinkle olive oil, lemon juice, salt and pepper on top. Serve immediately or chill in refrigerator for 2 hours before serving.
