Tabbouleh

Tabbouleh is the national dish of Lebanon and is a very popular and classic vegetarian dish across the Middle East. Traditionally, this salad consists of finely chopped parsley, mint, tomatoes, and bulgur – we’ve made some substitutions to make it kidney friendly.

Serving size

1 cup

Makes

4

Prep time: 30min
Cook time: -
Total: 30min

Ingredients

1 cup medium grade bulgur

1 cup cucumber, peeled and sliced

1 cup radish, thinly sliced

4 scallions, sliced

1 bunch mint leaves, chopped

2 lemons, juiced

½ cup olive oil

Pepper, freshly grounded, to taste

Kosher salt, to taste (optional)

Nutrition Info

Makes:Serving size: 1 cup

Calories

367

Fat

28 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

29 g

Sugar

8 g

Fiber

7 g

Protein

5 g

Sodium

24 mg

Calcium

54 mg

Phosphorus

75 mg

Potassium

300 mg

Instructions

  1. Fill a large bowl halfway with hot tap water. Stir bulgur into the bowl of hot water. Let it stand for 20 to 30 minutes until it absorbs enough water to be softened, but not mushy.
  2. Place the sliced vegetables and mint in a large mixing bowl.
  3. Drain the bulgur of excess water by squeezing its excess water, one handful at a time. Hold your hand over the sieve or sink, squeeze tightly, then add each squeezed handful of bulgur into the salad bowl.
  4. Add the lemon juice into the salad. Add olive oil and mix everything with your hands or using a large spoon. Adjust seasoning to taste with salt, if desired, and pepper.
  5. Serve as a lunch with crusty bread or as a side for dinner. Enjoy!

 

Recipe contributed by FamilyCook Productions

This dish benefits from being marinated longer in its dressing. Prepare it at least a couple hours or even the day before you eat it for a more intense flavor.