TABBOULEH

Tabbouleh image

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)

Provided by najwa

Categories Onions

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

7 cups finely minced fresh parsley (1 large bunch)
1 1/3 cups finely minced tomatoes
3 -4 tablespoons finely minced red onions
1 1/2-2 tablespoons bulgur
1/2 cup fresh lemon juice
2 tablespoons olive oil (optional)
1/2-1 garlic clove, finely minced (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

Parsley, tomatoes and onions must be finely minced.
Combine the parsley, tomatoes, and onions.
Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
Add the lemon mixture to the salad, mix and refrigerate till serving.
Tabbouleh should be eaten within two days.

Nutrition Facts : Calories 35.5, Fat 0.5, SaturatedFat 0.1, Sodium 467.5, Carbohydrate 7.5, Fiber 2.5, Sugar 1.8, Protein 2.1

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