Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
208
Calories
3g
Protein
14g
Fat
22g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 7 cups finely minced parsley
- 1 1/3 cups finely minced tomatoes
- 3-4 tbls finely minced red onions
- 1 1/2-2 tbls bulgur
- 1/2 cup fresh lemon juice
- 2 tbls olive oil (optional)
- 1/2 - 1 clove garlic, finely minced (optional)
- 1 1/2 tspn salt
- 1/2 tspn pepper
- =
Directions
1
Parsley, tomatoes and onions must be finely minced.
2
Combine the parsley, tomatoes, and onions.
3
Prepare the bulgur as specified on the package; cool completey and add to the parsley mixture.
4
Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
5
Add the lemon mixture to the salad, mix and refrigerate till serving.
6
Tabouleh should be eaten within two days.
Recipe sourced from
fandom