Lebanese Tabbouleh Salad Recipe
This fresh, green, summery salad feature bulgur wheat and fresh herbs as the main ingredients. It serves well as a side or as the main dish. It is incredible easy to make and is one the entire family will love.
Servings 6 People
Calories 152 kcal
¼ Cup Bulgur Wheat, rinsed 1 ¼ Cup Water 1 ¼ Cup Fresh Parsley Chopped ½ Cup Fresh Mint Chopped 1 Small Onion Diced; ¼ cup of diced onion will also work. Juice Of 1 Lemon 2 Tomatoes Chopped 2 tablespoon Olive Oil ½ teaspoon Black Pepper Or to taste ½ teaspoon Kosher Salt Or to taste
Place the bulguar wheat into a saucepan and cover with water. Bring to a quick boil then reduce the heat to medium temperature. Cook uncovered for 10 minutes. Drain, then strain using a sieve and transfer to a serving bowl. Allow to cool at room temperature. Add in the parlsey, onion, mint, tomatoes, lemon juice, salt and pepper to the bulgur wheat. Mix well. Taste and adjust seasoning if needed. Serve as a side or as a main dish and enjoy.
Recipe Tips This salad do not freeze well. It is best enjoyed at room temperature or refrigerated to be enjoyed the next day.
***Calories are estimated per serving***
Serving: 6 People | Calories: 152 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 7 mg | Sodium: 113 mg | Potassium: 216 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 23 IU | Vitamin C: 79 mg | Calcium: 6 mg | Iron: 6 mg