Tabbouleh Salad

Mayo Clinic Tabbouleh Salad (Contributed by Tamara Czaplicki)

Serves 8

Ingredients

  • 1 1/2 cups water
  • 3/4 cup bulgur (cracked wheat), rinsed and drained
  • 1 cup diced, seeded tomatoes
  • 1 cup chopped parsley
  • 1/2 cup chopped scallions or green onions
  • 1 teaspoon dill weed
  • 4 black olives, sliced
  • 1/4 cup raisins
  • 1/4 cup lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste

Instructions

In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur.  Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.

In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.

Nutritional Analysis

  • Total fat 4 g
  • Calories 101
  • Protein 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 16 g
  • Dietary fiber 4 g
  • Monounsaturated fat 3 g
  • Saturated fat 0.5 g
  • Sodium 60 mg
Photo credit: Mayo Clinic

Photo credit: Mayo Clinic

 

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