Parsley Tabbouleh
If you have around 40 minutes to spend in the kitchen, Parsley Tabbouleh might be an awesome dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.97 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 4g of protein, 8g of fat, and a total of 163 calories. If you have scallions, lemon juice, water, and a few other ingredients on hand, you can make it. It works well as a middl eastern side dish. 2165 people were impressed by this recipe. It is brought to you by Eating Well. Overall, this recipe earns a super spoonacular score of 100%. If you like this recipe, you might also like recipes such as Lemon & parsley tabbouleh, The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto, and Tabbouleh.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 cup bulgur
1 small cucumber, peeled, seeded and diced
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
1/4 cup chopped fresh mint
1/2 teaspoon minced garlic
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1/4 teaspoon salt
4 scallions, thinly sliced
2 tomatoes, diced
1 cup water
Equipment:
sauce pan
sieve
bowl
Cooking instruction summary:
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
Step by step:
1. Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve.
2. Transfer to a large bowl and let cool for 15 minutes.
3. Combine lemon juice, oil, garlic, salt and pepper in a small bowl.
4. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur.
5. Add the dressing and toss.
6. Serve at room temperature or chill for at least 1 hour to serve cold.
Nutrition Information:
covered percent of daily need
