Kitchen Sanctuary · by Nicky Corbishley
Tabbouleh Recipe
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 9%
CARBS 26G51% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant, fresh tabbouleh made with bulgur, abundant parsley and mint, tomato, and cucumber dressed with lemon and olive oil. Light and herb-forward, this traditional salad works as a vegetarian main or side.
mainmiddle easternsaladdairy freeveganvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 365 g (2 cups) cooked bulgur wheat ((this is equivalent to approx. 125g or 3/4 cup uncooked bulgur wheat))
- 30 g (1/2 cup) chopped coriander (cilantro)
- 60 g (1 cup) chopped flat-leaf parsley
- 2 tbsp finely chopped fresh mint
- 12 cherry tomatoes (grape tomatoes), quartered
- 3 baby cucumbers, finely chopped
- 3 spring onions (scallions), finely chopped
- 4 tbsp fresh lemon juice ((the juice from approx 1 lemon))
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 9%
CARBS 26G51% OF CAL
6G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 11G48% OF CAL
2G SAT9G 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
- 10m
- Sodium
- 160mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 491mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.