Directions:
- Pour boiling water over bulgar.
- Cover and let sit until water is absorbed (time will depend on how fine the grind is).
- To prepare parsley, wash, pull leaves off the largest parts of the stem, discarding the stems.
- Spin or pat the leaves to remove excess water, and chop finely. (I use a Pampered Chef chopper).
- Dice tomatoes.
- Combine bulgar, chopped parsley, diced tomatoes, and chopped olives in large bowl.
- Whisk together olive oil and lemon juice.
- Pour dressing over other tabouli ingredients and mix well.
- Cover and refrigerate for at least an hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.12 Kcal (742 kJ) | ||
| Calories from fat | 154.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.21g | 26% | |
|---|---|---|---|
| Sodium | 45.91mg | 2% | |
| Potassium | 44.25mg | 1% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 153.38 Kcal (642 kJ) | ||
| Calories from fat | 134.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 26% | |
|---|---|---|---|
| Sodium | 39.76mg | 2% | |
| Potassium | 38.32mg | 1% | |
| Total Carbs | 4.15g | 2% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 1.21g | 6% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 5.9mg | 11% | |
| Calcium | 7.3mg | 1% | |
* 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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