Tabbouleh

Salad Middle Eastern Lunch Vegetarian
0.0 out of 5 (0 ratings)
Tabbouleh
Servings: 4
Prep Time: 30 minutes
Rating: 0.0 / 5 (0 votes)

Ingredients

  • 1 cup bulgur
  • 2 cups boiling water
  • 2 medium tomatoes
  • 3 medium scallions
  • 1 cup green peppers
  • 1/2 cup  parsley
  • 2/3 cup olive oil
  • 1 whole fresh Lemon juice
  • 1 cup spinach

Instructions

Boil water.
Pour over bulgur. Mix. Set aside for 1 hour.
Dice scallions, parsley, tomatoes, and green peppers very finely.
Combine olive oil, lemon juice, salt and pepper.
Mix all ingredients.
Put in the fridge for one hour.
Serve on top of spinach leaf.
 

Comments

I first had Tabbouleh in New York City during the seventies. I loved how easy it was to make and how delicious it is.

Nutritional Information

Nutritional information
Nutrition Facts
Serving Size 1 Tabbouleh
Servings Per Batch 4
Amount Per Serving
Calories480 Calories from Fat 1
% Daily Value *
Total Fat 37g57%
Saturated Fat 5g26%
Monounsaturated Fat 26g
Polyunsaturated Fat 4g
Trans Fat 0g
Cholesterol 0g0%
Sodium 38mg2%
Potassium 595mg17%
Total Carbohydrate 36g12%
Dietary Fiber 8g 34%
Sugars 5g
Protein 6g 13%
Vitamin A 44%
Vitamin C 120%
Calcium 6%
Iron 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition Visualization

Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
Calories 609 kcal 30% DV
Protein 10.2g 20% DV
Total Fat 41.7g 53% DV
Carbohydrates 52.7g 19% DV
Fiber 9.5g 34% DV
Sugar 4.7g 9% DV
Sodium 420mg 18% DV

* Percent Daily Values are based on a 2000 calorie diet

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