Tabouleh Recipe

Ingredients

• 1 large bunch curly leaf parsley (4 cups after cutting stems off with scissors)
• 3 small tomatoes (2 cups after chopping)
• 1 medium onion (1 cup after chopping)
• 2 stalks celery (chop into large pieces in food processor)
• 1 cup pine nuts (brown slightly in skillet)
• ¼ cup mint (chop)
• 1 cup dry bulgur wheat (3 cups after soaking 1 hr. in warm water)
• ¼ tsp. ground cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. ground allspice
• ¼ tsp. ground cloves
• ¼ tsp. ground anise seed
• 3/4 tsp. ground black pepper
• 1 tsp. ground sea salt
• 2/3 cup fresh lemon juice (~3 to 6 lemons or I use Key Limes)
• 2/3 cup extra virgin olive

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 21 ingredients. The other 7 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Pine Nut	1 oz (28g)	191
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Cloves	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Olive	1 large (4g)	4
Ginger	1 tsp grated fresh (2g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Leaf	not in our table	0
Peppermint	not in our table	0
Bulgur	not in our table	0
Wheat	not in our table	0
Water	not in our table	0
Anise	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.