Simply Scratch · by Laurie McNamara★ 5.0 (5)
Homemade Tabbouleh
NUTRITION · PER SERVING65M COOK
CAL 6%·PRO 7%
CARBS 15G45% OF CAL
4G FIBER0G ADDED1G INTRINSIC10G OTHER1G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Levantine salad of bulgur, parsley, mint, and fresh vegetables dressed with lemon and olive oil. Fresh, herbaceous, and refreshing.
mainmiddle easternsalad⚙️ food processordairy freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup bulgur wheat
- 3/4 cup boiling water
- 2 large bunches parsley (tough stems removed)
- 1/4 cup fresh mint leaves
- 4 to 5 finely chopped green onions
- 2 cloves garlic (chopped)
- kosher salt
- 2 roma tomatoes (finely chopped (optional))
- 1/4 cup lemon juice
- 1/4 cup olive oil
At a glance
PER SERVING · TIME 65M
CAL 6%·PRO 7%
CARBS 15G45% OF CAL
4G FIBER0G ADDED1G INTRINSIC10G OTHER1G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Sodium
- 232mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.