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RECIPE
12 INGREDIENTS3 STEPS2HR 15MIN

Tabbouleh

5.0
3 Ratings
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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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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

2HR 15MIN

Total Time
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 1/2 cups
Fresh Parsley , finely chopped
1 cup
Tomatoes , diced
1/3 cup
Scallions
white and green parts finely chopped
2 Tbsp
Fresh Mint , finely chopped
1/4 cup
3 Tbsp
1/4 cup
1/2 tsp
1 pinch
1
Lemon , zested
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Nutrition Per Serving
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CALORIES
170
FAT
14.4 g
PROTEIN
3.4 g
CARBS
6.6 g

Directions

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Step 1
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.
Step 2
Once the bulgur has softened, zest the and juice the Lemon (1). Add the Lemon Juice (3 tablespoon), Olive Oil (4 tablespoon), Salt (1/2 teaspoon), Granulated Sugar (1 pinch), Paprika (1 pinch), Ground Black Pepper (1 pinch), and lemon zest. Mix well.

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Nutrition Per Serving
Calories
170
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
2.1 g
11%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
6.6 g
2%
Fiber
4.8 g
17%
Sugars
2.2 g
--
Protein
3.4 g
7%
Sodium
328.0 mg
14%
Vitamin D
--
--
Calcium
62.6 mg
5%
Iron
2.9 mg
16%
Potassium
306.2 mg
7%
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