Directions:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.96 Kcal (661 kJ) | ||
| Calories from fat | 94.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.45g | 16% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 3% | |
| Sodium | 945.46mg | 39% | |
| Potassium | 344.58mg | 7% | |
| Total Carbs | 10.49g | 3% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 30mg | 50% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 178.6mg | 992% | |
| Calcium | 160.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 88.77 Kcal (372 kJ) | ||
| Calories from fat | 52.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 16% | |
|---|---|---|---|
| Cholesterol | 4.36mg | 3% | |
| Sodium | 531.32mg | 39% | |
| Potassium | 193.64mg | 7% | |
| Total Carbs | 5.9g | 3% | |
| Sugars | 1.78g | 13% | |
| Dietary Fiber | 2.81g | 20% | |
| Protein | 3.02g | 11% | |
| Vitamin C | 16.9mg | 50% | |
| Vitamin A | 0.9mg | 53% | |
| Iron | 100.3mg | 992% | |
| Calcium | 90.4mg | 16% | |
* 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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