Parsley Tabbouleh Recipe

5 1 1
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Parsley Tabbouleh Recipe

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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
  • 1 cup chopped peeled cucumber
  • 2 medium tomatoes, finely chopped
  • 3/4 cup minced fresh Italian parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • DRESSING:
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt

Directions

Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed.
In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving. Yield: 10 servings.
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
  • 1 cup chopped peeled cucumber
  • 2 medium tomatoes, finely chopped
  • 3/4 cup minced fresh Italian parsley
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons minced fresh mint
  • DRESSING:
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon celery salt
  1. Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed.
  2. In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving. Yield: 10 servings.
Originally published as Tabbouleh in Light & Tasty October/November 2006, p53

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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!"

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