Tabbouleh
Servings: 2
Calories: 147kcal
Ingredients
Herbs
- 3 cups Parsley
Vegetables
- 1/2 Onion
- 1 Cucumber
- 1 Garlic clove
- 1 Tomato
Tabbouleh Salad Dressing
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp Lemon
Bulgur
- 3 tbsp Bulgur wheat
Instructions
- Vegetables: Wash all the vegetables. Finely dice the onion, cucumber, garlic clove, and tomato (remove seeds of tomato)
- Parsley: Remove the stalk just after it divides into 3 branches. The stalk can be stringy and tough to chew. After removing the stalk of the parsley, finely mince the parsley leaves.
- Bulgur Preparation: Start by adding bulgur to a pot. Pour in enough water to completely submerge the bulgur. Bring the water to a boil and cook the bulgur for 2 minutes. After that, reduce the heat to the lowest setting and cook for an additional 6 minutes. Once the bulgur is cooked, stir it gently to fluff it up and allow it to cool for 2 minutes.
- Mix ingredients: Add all the prepared ingredients in a bowl, including the vegetables and bulgur. Add olive oil, fresh lemon juice, salt and pepper. Thoroughly mix the ingredients and serve.
Nutrition
Calories: 147kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 247mg | Potassium: 916mg | Fiber: 6g | Sugar: 16g | Vitamin A: 8250IU | Vitamin C: 138mg | Calcium: 168mg | Iron: 6mg