Tabbouleh
Prep Time 10 min
Cook Time N/A
Servings 10 to 12
Difficulty Easy
Ingredients
- 3/4 cup bulgur
- Boiling water
- 2 cups seeded, chopped cucumber
- 1 large tomato
- 1 cup chopped fresh parsley
- 1/3 cup Crisco® Pure Canola Oil
- 1/3 cup chopped green onion
- 2 tbsps. lemon juice
- 1 tbsp. fresh mint leaves, chopped
- 2 cloves garlic
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/8 tsp. cayenne pepper
Directions
- Step 1
PLACE bulgur in medium bowl. Add enough boiling water to just cover. Let stand about 1 hour, or until bulgur is rehydrated. Drain.
- Step 2
COMBINE bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small bowl. Pour over bulgur mixture, tossing to coat.
- Step 3
COVER and refrigerate at least 3 hours. Stir before serving.
Serving size
(1/10 of recipe)
- Calories 110
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 125mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 3g
- Sugars 1g
- Protein 2g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet