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tabbouleh

Tabbouleh is a Levantine salad that originated in the mountains of Lebanon and Syria. Tabbouleh's age is estimated to be more than 5000 years and is said to resemble the Arab's identity. Although it has been scrutinized because it’s meatless, it is dense in vitamins, such as A, E, C, and K. It may also have a protective effect against cancers due to its antioxidants and anti-inflammatory components. Tabbouleh is a great source of fiber, whole grains, and healthy fats. Enjoy!

Yield
6 Servings
Preparation time
30 minutes
Ingredients
1/2 C fine bulgur or fine cracked wheat
1 C boiling water
6 C chopped parsley ((3 bunches))
1 C finely diced cucumber
1 C finely diced tomato
1/2 C finely diced white onion
1/4 C mint, chopped
1/4 C olive oil
1/2 tsp salt
4 Tbsp lemon juice
Instructions

1. Place bulgur in medium-sized bowl. Pour one cup boiling water over bulgur and allow to soak for 30 minutes. Drain and remove any excess water.

2. Thoroughly wash all the vegetables (parsley, cucumber, tomatoes, onions, and mint), chop them, and place them in a large bowl.

3. To the large bowl, add the bulgur, olive oil, salt, and lemon juice.

4. Mix and combine all the ingredients.

5. Chill in the fridge or serve immediately.

Notes

Per Serving: Calories 148, Carbohydrates, 14g, Protein 3g, Saturated Fat 1g, Sodium 394 mg, Fiber 4g, Sugars 3g This recipe was adapted from www.therealfooddietitians.com.