This tabbouleh recipe requires a beneficiant quantity of lemon juice and recent herbs in addition to the standard chopped parsley and tomatoes. The result’s a refreshing and really flavorful recent salad.
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half cup medium- or fine-grain bulgur 2 tablespoons additional virgin olive oil 2 garlic cloves, minced 2 cups finely chopped recent flat-leaf parsley (about three bunches) three/four cup diced purple onion 2 medium tomatoes, seeded and diced 1/three cup finely chopped recent mint 1/four cup finely chopped recent basil three tablespoons finely chopped recent dill three tablespoons finely chopped recent cilantro 1/three cup recent lemon juice
Deliver a kettle of water to a boil. Stir collectively the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add the boiling water to cowl. Cowl the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, urgent on the bulgur to take away any extra liquid.
Switch the bulgur to a big bowl and toss the remaining 1 tablespoon oil and the remainder of the substances till all the things is properly blended. Cowl and refrigerate for at the least three hours. Serve chilly.
Makes eight servings.
Every serving incorporates: Energy 80 Whole fats 4g Protein 2g Carbohydrates 12g Dietary fiber 3g Ldl cholesterol 0mg Sodium 15g Potassium 237g
Dietitian’s observe: Though excessive within the share of energy from fats, this salad is low within the whole energy and a great supply of dietary fiber and monosaturated fats.