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Photo:Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Active Time:35 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:40 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1small cucumber, peeled, seeded and diced4scallions, thinly sliced1cupwater½cupbulgur¼cuplemon juice2tablespoonsextra-virgin olive oil½teaspoonminced garlic¼teaspoonsalt1/4 cup chopped fresh mint2 tomatoes, dicedFreshly ground pepper, to taste2 cups finely chopped flat-leaf parsley, (about 2 bunches)
Cook Mode(Keep screen awake)
Ingredients
1small cucumber, peeled, seeded and diced
4scallions, thinly sliced
1cupwater
½cupbulgur
¼cuplemon juice
2tablespoonsextra-virgin olive oil
½teaspoonminced garlic
¼teaspoonsalt
1/4 cup chopped fresh mint
2 tomatoes, diced
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
Directions
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
To make aheadCover and refrigerate for up to 1 day.
To make ahead
Cover and refrigerate for up to 1 day.
Frequently Asked QuestionsWhile it’s one of the more humble, milder herbs, parsley does have some nice nutritional attributes. According to theUSDA, parsley provides some iron, vitamin C, folate and vitamin A. You’ll also get a dose of lutein and zeaxanthin, powerful antioxidants that support skin and eye health.Bulgur is a type of wheat that’s eaten as a whole grain. While it has a short cooking time, it is also one of the whole grains with thehighest amount of fiber. According to theUSDA, bulgur also provides iron, magnesium, manganese, niacin and pantothenic acid (vitamin B5). Because bulgur is a type of wheat, it contains gluten, which is why this recipe is not gluten-free.When shopping forbulgur, you may find it available in fine, medium and coarse textures. If the bulgur isn’t labeled, it’s usually fine or medium. Any type of bulgur can be used for this recipe, just be sure to drain the cooked bulgur in a fine-mesh sieve before adding the other ingredients.Tabbouleh is delicious paired withhummus,baba ghanoush,falafeland pita for a vegetarian meal. It can also be served as a side dish withChicken Shawarma with Yogurt Sauce,Turkey Kofta with Tahini SauceorSalmon Souvlaki with Tzatziki & Green Beansfor a weeknight dinner.Yes, you can! Make the tabbouleh ahead and refrigerate it in an airtight container for up to 1 day.
Frequently Asked Questions
While it’s one of the more humble, milder herbs, parsley does have some nice nutritional attributes. According to theUSDA, parsley provides some iron, vitamin C, folate and vitamin A. You’ll also get a dose of lutein and zeaxanthin, powerful antioxidants that support skin and eye health.
Bulgur is a type of wheat that’s eaten as a whole grain. While it has a short cooking time, it is also one of the whole grains with thehighest amount of fiber. According to theUSDA, bulgur also provides iron, magnesium, manganese, niacin and pantothenic acid (vitamin B5). Because bulgur is a type of wheat, it contains gluten, which is why this recipe is not gluten-free.
When shopping forbulgur, you may find it available in fine, medium and coarse textures. If the bulgur isn’t labeled, it’s usually fine or medium. Any type of bulgur can be used for this recipe, just be sure to drain the cooked bulgur in a fine-mesh sieve before adding the other ingredients.
Tabbouleh is delicious paired withhummus,baba ghanoush,falafeland pita for a vegetarian meal. It can also be served as a side dish withChicken Shawarma with Yogurt Sauce,Turkey Kofta with Tahini SauceorSalmon Souvlaki with Tzatziki & Green Beansfor a weeknight dinner.
Yes, you can! Make the tabbouleh ahead and refrigerate it in an airtight container for up to 1 day.
EatingWell Magazine, June/July 2005
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Nutrition Facts(per serving)162Calories8gFat21gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
