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Tabbouleh Recipe

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Tabbouleh Recipe

Prep Time: Cook Time:

Ingredients

  • Bulgur, dry | 1.00 cup
  • Drinking tap water | 1.00 cup 8 fl oz
  • Parsley, raw | 3.00 cup chopped
  • Spring onions | 4.00 medium 4-1/8" long
  • Lemons, raw, without peel | 3.00 fruit 2-1/8" dia
  • Garlic, raw | 1.50 Tbsp
  • Olive oil | 2.00 tablespoon
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Tomatoes, green, raw | 0.75 cup
Nutrition Facts (Per Serving)

Calories per serving: 228.01 mg

Fat per serving: 8.08 g

Saturated fat per serving: 1.14 g

Protein per serving: 7.01 g

Sodium per serving: 332.58 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Remove seeds from lemon, peel garlic cloves, slice and mince garlic and wash the scallions and pat dry. Set aside.
  2. Put the bulgur in a medium bowl with 1 cup of hot water so that bulgur can absorb the water.
  3. Wash the parsley in a colander under running water. Roll the herbs in paper towels to dry.
  4. On a cutting board, cut off the roots and slice the white portion into 1/4 –inch slices. Finely chop the slices and discard the green tops.
  5. Roll the lemons on a flat surface to loosen the membranes. Halve the lemon. Squeeze each lemon half over a measuring cup until you have 1/2 cup of juice.
  6. Combine the scallions, lemon juice, garlic, olive oil, salt and pepper in a small bowl and whisk together.
  7. Fold the lemon juice mixture into the bulgur with a spoon. Add the tomatoes, stir again to combine. Shift to a serving plate and serve at once.

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