Cooking Light magazine's Tabbouleh

Cooking Light magazine's Tabbouleh

"This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Directions

Print
  1. Combine bulgur and water; let stand 1 hour. Drain bulgur. Add tomato and next 3 ingredients to bulgur; toss well.
  2. Combine lemon juice and remaining 3 ingredients; pour over bulgur mixture, and toss well. Cover and chill 8 hours.
  3. Stir just before serving.

Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 164 (30% from fat); FAT 5.4g (sat 0.8g, mono 3.5g, poly 0.7 g); PROTEIN 5.2g; CARB 27.3g; FIBER 7.5g; CHOL 0mg; IRON 3.5mg; SODIUM 229mg; CALC 79mg

Reviews

5
Most helpful
Most positive
Least positive
Newest

This is a good "light" version of tabbouleh. I recommend using only 2/3 cup of parsley, though. I truly love lots of herbs, but there was too much parsley even for me! I also recommend using ...

Very yummy. It has a fresh Medditerranian taste, and is great for a hot night. It takes a while to chill, but is well worth the effort. I also found that two tbsp parsley is enough.

excellent and very healthy

Very good tabbouleh recipe! Gave some to my friend (who'd never had it before), she and her hubby raved about it and asked for the recipe. My only change was to add 1/2 of a seeded and chopped c...

This is a great recipe. I've made it twice in the past week. But instead of using boiled water, I've just done what the Bulgar bag suggests and use a 1 to 1 proportion of bulgar to hot water. Ex...

Other stories that may interest you