Parsley Tabbouleh Recipe

5 1 1
Publisher Photo

Parsley Tabbouleh Recipe

Read Reviews
5 1 1
Publisher Photo
“This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,” notes Marion Cosgrove of Fergus Falls, Minnesota. “It’s best after it’s chilled overnight.” —Marion Cosgrove, Kearney, Nebraska
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 2 medium tomatoes, diced
  • 1 cup chopped peeled cucumber
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil

Directions

Place bulgur in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until water is absorbed.
In a large serving bowl, combine the tomatoes, cucumber, parsley, onions, mint, salt, dill and celery salt. Combine lemon juice and oil; pour over vegetable mixture and toss to coat. Stir in bulgur. Cover and refrigerate for at least 4 hours before serving. Yield: 10 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Tabbouleh in Light & Tasty October/November 2006, p53

Nutritional Facts

3/4 cup: 97 calories, 3g fat (0 saturated fat), 0 cholesterol, 342mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1-1/4 cups bulgur
  • 1-1/2 cups boiling water
  • 2 medium tomatoes, diced
  • 1 cup chopped peeled cucumber
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  1. Place bulgur in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until water is absorbed.
  2. In a large serving bowl, combine the tomatoes, cucumber, parsley, onions, mint, salt, dill and celery salt. Combine lemon juice and oil; pour over vegetable mixture and toss to coat. Stir in bulgur. Cover and refrigerate for at least 4 hours before serving. Yield: 10 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Tabbouleh in Light & Tasty October/November 2006, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParsley Tabbouleh

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ConnieK User ID: 282614 150553
Reviewed Jul. 6, 2013

"Love this!!! Great, refreshing summer salad (and so healthy too!!). This has become my go to recipe for tabbouleh!"

Loading Image