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Lebanese Tabbouleh

Three Stars Guiding Stars

  • Servings:

    Serves 4 to 6 as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    0 minutes

Ingredients

You can make this recipe up to two hours before you plan on serving it. Look for bulgur in the international aisle.
3/4 cup medium-grind bulgur
2 bunches curly parsley, stemmed, leaves chopped fine
2 plum tomatoes, cored, seeded, and chopped fine
1 bunch scallions, chopped fine
1/3 cup lemon juice, from 2 lemons
1/4 cup olive oil
1/4 tsp. sumac (optional)
Salt and pepper
Romaine lettuce or green cabbage leaves, for serving
Lebanese Tabbouleh

Directions

1. Cover bulgur with 1" of water; set aside to soak until tender, about 2 hours. Drain well, then transfer to the center of a clean kitchen towel, gather edges, and twist to squeeze out any excess water.
2. Combine parsley, tomatoes, scallions, and drained bulgur in a large bowl and mix well. Add lemon juice, olive oil, and sumac (if using) and toss to coat. Season with salt and pepper to taste.
3. To serve, arrange lettuce leaves on a platter, then top with tabbouleh.
Source: Hannaford fresh Magazine, March - April 2020

Nutrition

Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 90 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 2 g (8%)
Cholesterol 0 mg (0%)
Sodium 25 mg (1%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 4 g (16%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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