Name: Tabbouleh
Total time: PT8100.0S
Yield: 4
Ingredients: 2 1/2 cup Fresh Parsley; 1 cup Tomato; 1/3 cup Scallion; 2 tablespoon Fresh Mint; 1/4 cup Bulgur Wheat; 1 Lemon; 4 tablespoon Olive Oil; 1/2 teaspoon Salt; 1 pinch Granulated Sugar; 1 pinch Paprika; 1 pinch Ground Black Pepper

Parsley. It's always used as a supporting ingredient, it's never the star. That is, unless you're talking about Tabbouleh. It's full of flavor and healthy! Source – Classic Lebanese Cuisine by Kamal Al-Faqih

Low-Fat

Tabbouleh

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Fresh Parsley

Tomato

Scallion

Fresh Mint

tablespoon

Bulgur Wheat

Lemon

Olive Oil

Salt

teaspoon

Granulated Sugar

pinch

Paprika

Ground Black Pepper

Fridge

In a large bowl, combine the {@0:}, {@4:}, {@3:}, {@2:}, and {@1:} and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.

In a large bowl, combine the Fresh Parsley (2 1/2 cup) [finely chopped], Tomato (1 cup) [diced], Scallion (1/3 cup), Fresh Mint (2 tablespoon) [finely chopped], and Bulgur Wheat (1/4 cup) and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.

In a large bowl, combine the Fresh Parsley (2 1/2 cup), Tomato (1 cup), Scallion (1/3 cup), Fresh Mint (2 tablespoon), and Bulgur Wheat (1/4 cup) and mix well. Cover and refrigerate for 2 hours – allowing the bulgur to expand.

Once the bulgur has softened, add the zest and juice the {@4:}. Add {@2:}, {@5:}, {@1:}, {@3:}, and {@0:}. Mix well.

Once the bulgur has softened, add the zest and juice the Lemon (1 N/A) [zested, juiced]. Add Olive Oil (4 tablespoon), Salt (1/2 teaspoon), Granulated Sugar (1 pinch), Paprika (1 pinch), and Ground Black Pepper (1 pinch). Mix well.

Once the bulgur has softened, add the zest and juice the Lemon (1). Add Olive Oil (4 tablespoon), Salt (1/2 teaspoon), Granulated Sugar (1 pinch), Paprika (1 pinch), and Ground Black Pepper (1 pinch). Mix well.

Tabbouleh

5.0

2HRS 15MINS

$1.59

Ingredients

Nutrition Per Serving

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Cooking Instructions

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