Lebanese Tabbouleh
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 side-dish servings
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 cup boiling-hot water
- Carbohydrate 14 g(5%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 3 g(6%)
- Saturated Fat 1 g(5%)
- Sodium 311 mg(13%)
- Calories 123
Preparation Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
Preparation Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid. Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
