Cooking Light magazine's Tabbouleh Recipe - Allrecipes.com
Cooking Light magazine's Tabbouleh Recipe

Cooking Light magazine's Tabbouleh

Recipe by  

"This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade."

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Original recipe makes 8 servings Change Servings
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Directions

  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.
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Footnotes

  • Reprinted with permission of Cooking Light® 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
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Reviews More Reviews

Jul 04, 2003

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 only 1 cup boiling water on the bulgur. That way the bulgur soaks up all the water and no straining is necessary.

 
Jul 04, 2003

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.

 

6 Ratings

Jan 29, 2003

excellent and very healthy

 
Feb 18, 2004

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 cucumber. And this really should be eaten within a day or two as it will tend to get soggy. Thanks!

 
Jun 30, 2009

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. I use 1 cup of bulgar and pour 1 cup of water (or just a little more) over the bulgar and let it sit for an hour. It turns out perfectly. And as far as I'm concerned, the more parsley and mint the better. At 150 calories for 1.25 cups, it's a wonderfully healthy meal.

 

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