Directions:
- In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.
- While bulgur is standing, trim beets (reserve greens for another use) and peel. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
- Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
- Serve tabbouleh with remaining dressing on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.34 Kcal (1128 kJ) | ||
| Calories from fat | 136.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.14g | 23% | |
|---|---|---|---|
| Sodium | 39.86mg | 2% | |
| Potassium | 283.16mg | 6% | |
| Total Carbs | 31.1g | 10% | |
| Sugars | 3.04g | 12% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.53 Kcal (643 kJ) | ||
| Calories from fat | 77.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 23% | |
|---|---|---|---|
| Sodium | 22.72mg | 2% | |
| Potassium | 161.4mg | 6% | |
| Total Carbs | 17.73g | 10% | |
| Sugars | 1.73g | 12% | |
| Dietary Fiber | 4.29g | 30% | |
| Protein | 2.86g | 10% | |
| Vitamin C | 2.5mg | 7% | |
| Iron | 0.6mg | 6% | |
| Calcium | 15.5mg | 3% | |
* 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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