Recipe: Tabbouleh salad (cracked wheat salad)
Medically reviewed on May 30, 2018Serves 8
This Middle Eastern salad is a delicious side dish. This salad can also be served in a pita pocket.
- 1 1/2 cups water
- 3/4 cup bulgur (cracked wheat), rinsed and drained
- 1 cup diced, seeded tomatoes
- 1 cup chopped parsley
- 1/2 cup chopped scallions or green onions
- 1 teaspoon dill weed
- 4 black olives, sliced
- 1/4 cup raisins
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
In a small saucepan, bring the water to a boil. Remove from heat and add the bulgur. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 to 20 minutes.
In a large bowl, add the bulgur and the remaining ingredients. Toss gently just until the ingredients are evenly distributed. Cover and refrigerate for 2 hours to allow the flavors to blend. Serve chilled.
Nutritional Analysis (per serving)
|Serving Size||About 1/2 cup|
|Monounsaturated Fat||3 g|
|Saturated Fat||0.5 g|
|Total Fat||4 g|