Directions:
- Put bulgur in small bowl. Add boiling water and let soak.
- Wash and blot dry all veggies.
- Chop all veggies and place in large bowl.
- Add lime juice, lemon juice olive oil, and salt. Toss.
- When it seems the bulgur has gotten puffier and has absorbed most of the water, drain.
- Add drained bulgur to salad. Toss again.
- Refrigerate for a couple of hours.
- Serve.
- For some weird reason, tabouleh is even better the next day, so it's perfectly acceptable to make your tabouleh a day ahead of time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.64 Kcal (2247 kJ) | ||
| Calories from fat | 309.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.36g | 53% | |
|---|---|---|---|
| Sodium | 2557.59mg | 107% | |
| Potassium | 2802.17mg | 60% | |
| Total Carbs | 53.91g | 18% | |
| Sugars | 13.52g | 54% | |
| Dietary Fiber | 15.62g | 62% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 556.5mg | 928% | |
| Iron | 22.6mg | 126% | |
| Calcium | 614.3mg | 61% | |
| Amount Per 100 g | |||
| Calories | 53.23 Kcal (223 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 53% | |
|---|---|---|---|
| Sodium | 253.7mg | 107% | |
| Potassium | 277.96mg | 60% | |
| Total Carbs | 5.35g | 18% | |
| Sugars | 1.34g | 54% | |
| Dietary Fiber | 1.55g | 62% | |
| Protein | 1.63g | 33% | |
| Vitamin C | 55.2mg | 928% | |
| Iron | 2.2mg | 126% | |
| Calcium | 60.9mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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