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Tabbouleh Salad Recipe

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Tabbouleh Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Tomatoes, red, raw | 6.00 cherry
  • Drinking tap water | 2.00 cup 8 fl oz
  • Bulgur, dry | 1.00 cup
  • Cucumber, with peel, raw | 0.25 cucumber 8-1/4"
  • Spring onions | 3.00 medium 4-1/8" long
  • Fresh peppermint | 4.00 tbsp
  • Cilantro, Fresh, Chopped | 2.00 oz
  • Parsley, raw | 4.00 tbsp
  • Lemon juice, raw | 1.00 tsp
  • Olive oil | 2.00 tablespoon
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Low fat cheese provolone | 8.00 slice
Nutrition Facts (Per Serving)

Calories per serving: 348.98 mg

Fat per serving: 17.47 g

Saturated fat per serving: 7.41 g

Protein per serving: 18.86 g

Sodium per serving: 546.49 mg

Cholesterol per serving: 30.80 g

Instructions

  1. Cut cherry tomatoes into two halves, discard their seeds and chop them nicely. Cut cucumber into cubes and nicely chop scallions.
  2. Boil as much of water in a saucepan that Bulgar is immersed in it. Stir and let cook for 25 minutes then discharge the water and let cool.
  3. Whisk olive oil and lemon juice in a bowl till combined then keep aside.
  4. In a serving bowl, put Bulgar, scallions, cucumber and tomatoes. Toss them so that they get mixed.
  5. Preheat the broiler and broil provolone slices for 2 to 3 minutes.
  6. Pour lemon and olive mixture over tossed vegetables in bowl. Adjust seasoning as per taste and mix well.
  7. Place grilled cheese slices on top and serve!

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