7
Tabbouleh
Ingredients
Instructions
1. Rinse the bulgur wheat. Drain well and squeeze out excess water.
2. In a large bowl, combine the soaked bulgur, chopped parsley, mint, onion, and
tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, and black pepper. Add red
chili pepper flakes for flavor.
4. Pour the dressing over the bulgur mixture and toss gently to combine.
5. Refrigerate to allow the flavors to blend.
6. May serve on baby Romaine lettuce.
Serving Size: ½ cup; Calories: 120; Total Fat: 9 gm; Saturated Fat: 1 gm; Sodium: 10 mg;
Carbohydrate: 10 gm; Protein: 2 gm
• 2 tablespoon fine bulgur wheat
• 2 cups very finely chopped fresh parsley
(about 2 large bunches)
• ¼ cup finely chopped fresh mint
• ¼ cup finely chopped onion
• 2-4 medium tomatoes, diced small
• ¼ cup extra virgin olive oil
• ¼ cup freshly squeezed lemon juice
• ¼ teaspoon black pepper
• Red chili pepper flakes for added flavor
