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Cook Time:1 hrAdditional Time:1 hr 40 minsTotal Time:2 hrs 40 minsServings:8Yield:8 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:1 hr 40 minsTotal Time:2 hrs 40 minsServings:8Yield:8 servings, about 1 cup each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 cup each
Yield:
8 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsbulgur3cupsboiling water1 ½teaspoonssalt, divided1 ½cupsdiced seeded peeled cucumber2 cups diced tomatoes (1 pound)1 15-ounce can chickpeas, rinsed, or 1 2/3 cups cooked chickpeas1 ½cupschopped flat-leaf parsley½cupchopped fresh mint½cupthinly sliced scallions5tablespoonslemon juice½teaspooncumin seeds, toasted and ground (see Tip)½teaspoonground cinnamon3tablespoonsextra-virgin olive oilFreshly ground pepper to taste1cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsbulgur
3cupsboiling water
1 ½teaspoonssalt, divided
1 ½cupsdiced seeded peeled cucumber
2 cups diced tomatoes (1 pound)
1 15-ounce can chickpeas, rinsed, or 1 2/3 cups cooked chickpeas
1 ½cupschopped flat-leaf parsley
½cupchopped fresh mint
½cupthinly sliced scallions
5tablespoonslemon juice
½teaspooncumin seeds, toasted and ground (see Tip)
½teaspoonground cinnamon
3tablespoonsextra-virgin olive oil
Freshly ground pepper to taste
1cupcrumbled feta cheese
DirectionsPlace bulgur in a large bowl and pour boiling water over it. Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool.Meanwhile, toss cucumber in a bowl with 1/2 teaspoon salt and let stand for at least 45 minutes. Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes.Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine. Season with pepper. Refrigerate for about 1 hour to let the flavors develop.Add oil to the tabbouleh and toss gently. Serve topped with feta.TipsMake Ahead Tip: Prepare without the tomatoes and refrigerate for up to 1 day. Dice and drain tomatoes and stir into the salad shortly before serving.Tip: Toasting brings out the flavor in spices like the cumin in this tabbouleh. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.Originally appeared: EatingWell Magazine, July/August 2013
Directions
Place bulgur in a large bowl and pour boiling water over it. Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool.Meanwhile, toss cucumber in a bowl with 1/2 teaspoon salt and let stand for at least 45 minutes. Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes.Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine. Season with pepper. Refrigerate for about 1 hour to let the flavors develop.Add oil to the tabbouleh and toss gently. Serve topped with feta.TipsMake Ahead Tip: Prepare without the tomatoes and refrigerate for up to 1 day. Dice and drain tomatoes and stir into the salad shortly before serving.Tip: Toasting brings out the flavor in spices like the cumin in this tabbouleh. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.
Place bulgur in a large bowl and pour boiling water over it. Stir in 1/2 teaspoon salt, cover and let stand for 30 minutes. Drain through a fine sieve, pressing down firmly with the back of a spoon to squeeze out excess moisture. Return to the bowl and let cool.
Meanwhile, toss cucumber in a bowl with 1/2 teaspoon salt and let stand for at least 45 minutes. Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes.
Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine. Season with pepper. Refrigerate for about 1 hour to let the flavors develop.
Add oil to the tabbouleh and toss gently. Serve topped with feta.
Tips
Make Ahead Tip: Prepare without the tomatoes and refrigerate for up to 1 day. Dice and drain tomatoes and stir into the salad shortly before serving.
Tip: Toasting brings out the flavor in spices like the cumin in this tabbouleh. Toast seeds in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.
Originally appeared: EatingWell Magazine, July/August 2013
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Nutrition Facts(per serving)257Calories10gFat35gCarbs9gProtein
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.
