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Tabbouleh Salad

This delicious, refreshing and amazingly tabbouleh salad is perfect as an appetizer and also a salad!
Course Salad
Cuisine American
Keyword Tabbouleh Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8 servings
Calories 284kcal
Author Kathleen

Ingredients

  • 5 bunches curly leaf parsley
  • 1 cup bulgur wheat
  • 4-6 tomatoes seeded and finely chopped
  • 1 small white onion finely diced
  • 1 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • salt to taste
  • pepper to taste
  • pinch ground cinnamon

Instructions

  • Rinse bunches (5) of parsley very thoroughly. Wrap a few bunches at a time in a clean kitchen towel and refrigerate overnight.
  • In a medium bowl, cover bulgur (1 cup) with boiling water and let sit for a few hours. Drain any excess water. Allow cooling.
  • Gather parsley bundles by the stems, hold the stems up and the leaves of the parsley down on your cutting board. With a chef knife, cut the leaves off from the large stems. Pick through the mixture and remove any thicker stems within the bundle of leaves. The process leaves in a food processor until you have a fine chop.
  • In a large bowl, add all the ingredients. Season with salt and pepper. Refrigerate for a few hours and allow flavors to mingle. Check salt and pepper again and adjust. Serve with fresh pita cut in wedges or Romaine lettuce leaves. Enjoy!

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 36mg | Potassium: 612mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4689IU | Vitamin C: 91mg | Calcium: 87mg | Iron: 4mg