Cucumber Tabbouleh Salad
Ingredient List
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1 cup bulgur
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1 ⅔ cups boiling water
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⅓ cup olive oil
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⅓ cup lemon juice
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1 cup chopped green onions
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1 cup chopped fresh parsley
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¼ cup chopped fresh mint
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3 tomatoes, chopped
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1 cucumber - peeled, seeded and chopped
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1 teaspoon salt
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ground black pepper to taste
Preparation Instructions
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In a large bowl, combine the bulgur with boiling water. Cover and let it soak for about 1 hour to soften.
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Once the bulgur is ready, add olive oil, lemon juice, green onions, parsley, mint, tomatoes, and cucumber. Toss everything together. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.
Nutritional Information (per serving)
| 162 | Calories |
| 10g | Fat |
| 18g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 162 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 1g | 7% |
| Sodium 303mg | 13% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 5g | 17% |
| Total Sugars 2g | |
| Protein 3g | 7% |
| Vitamin C 25mg | 28% |
| Calcium 37mg | 3% |
| Iron 1mg | 8% |
| Potassium 331mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5