Foodie Crush · by Heidi Larsen★ 5.0 (7)
How to Make THE BEST Tabbouleh
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 7%
CARBS 20G41% OF CAL
4G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 12G59% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Lebanese salad of bulgur, parsley, tomatoes, and fresh herbs with lemon and olive oil. Refreshing and herbaceous.
sidemiddle easternsaladdairy freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup dried fine bulgur
- 2 tablespoons water
- 1/4 cup fresh lemon juice (, divided, from 2 lemons)
- 1 teaspoon kosher salt (, divided)
- 1/3 cup extra virgin olive oil
- 3 Roma tomatoes (, seeded and chopped, about 1 cup)
- 1/2 English cucumber (, seeded and chopped, about 1 cup)
- 3 green onions (, chopped, about 1/3 cup)
- 1 cup finely chopped curly parsley
- 1/2 cup finely chopped fresh mint
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 7%
CARBS 20G41% OF CAL
4G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 12G59% OF CAL
2G SAT11G 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
- 20m
- Sodium
- 303mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.