Tabbouleh II Recipe

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Brief

Prep 10 mins

Additional: 1hr

Total: 1hr10 mins

Servings: 4

Yield: 4 servings

Tabbouleh II Recipe

Ingredients

¼ cup bulgur

½ cup boiling water

1 cup chopped parsley

¼ cup chopped fresh mint leaves

5 tomatoes

diced

1 onion

finely diced

2 teaspoons olive oil

1 lemon

juiced

salt to taste

Tuna-Artichoke Salad

Lunch

Directions

Step 1

Place the bulgur in a small mixing bowl. Add the boiling water mix and cover with a towel; Let stand for 1 hour. Drain any excess water.

Step 2

Combine the parsley mint tomatoes onion olive oil lemon juice and salt. Add the bulgur; mix well and serve.

Nutritional Information

Tabbouleh II Recipe

Servings Per Recipe:4

Calories: 100.9

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 19.2g 6%

Dietary Fiber: 5.7g 23%

Sugars: 5.4g

Fat: 3g 5%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 2573.5IU 52%

Niacin Equivalents: 2.3mg 17%

Vitamin B6: 0.2mg 14%

Vitamin C: 63.3mg 106%

Folate: 57.1mcg 14%

Calcium: 65.1mg 7%

Iron: 1.9mg 11%

Magnesium: 44.8mg 16%

Potassium: 565.6mg 16%

Sodium: 19.6mg 1%

Thiamin: 0.1mg 15%

Calories From Fat: 27.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.