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The highlight of our neighborhood potlucks has long been my mother-in-law’s tabbouleh. It satisfies the healthiest appetites with filling bulgur wheat, parsley, mint and tomatoes brightened up with olive oil and lemon juice.—Deirdre Dee Cox, Milwaukee, Wisconsin
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2/3 cup equals 142 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 129 mg sodium, 17 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
Originally published as Tabbouleh Salad in Country Woman April/May 2010, p47
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Reviewed on Jun. 18, 2011 by JillAndLea
Delicious! I've been working my way through several tabbouleh recipes and this is, by far, the best yet!
Reviewed on Mar. 18, 2011 by jetfan27
Tabbouleh is wonderful. I make one like yours. I changed the recipe I had and use chicken broth or stock for even more flavor and I also put some dill in it.
Reviewed on Mar. 18, 2011 by sarahjames
This was such a delicious and filling salad! I'll be sure to make this one again.
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