Directions:
- In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
- To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.55 Kcal (593 kJ) | ||
| Calories from fat | 67.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Sodium | 21.59mg | 1% | |
| Potassium | 333.17mg | 7% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 47mg | 78% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 178.8mg | 993% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 70.92 Kcal (297 kJ) | ||
| Calories from fat | 34.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 12% | |
|---|---|---|---|
| Sodium | 10.82mg | 1% | |
| Potassium | 166.93mg | 7% | |
| Total Carbs | 7.99g | 5% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 2.37g | 19% | |
| Protein | 1.19g | 5% | |
| Vitamin C | 23.6mg | 78% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 89.6mg | 993% | |
| Calcium | 52.2mg | 10% | |
* 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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