Tabbouleh
- 2 cups bulgur wheat (may also substitute couscous)
- 4 cups chopped fresh parsley
- 1 cup chopped mint leaves
- 1 cup olive oil
- 1 cup lemon juice
- 4 ripe tomatoes, chopped
- 1 tablespoon chopped garlic
- 1 cup chopped green onions
Tabbouleh
Featured in the Honolulu Star-Advertiser on April 24, 2019.
Ingredients:
Directions:
- Cook bulgur wheat according to package directions.
- Drain well.
- Add other ingredients and mix well.
- Season with salt and pepper, then refrigerate for an hour before serving on romaine lettuce.
Makes 1 cup.
Approximate Nutrient Analysis per cup serving:
200 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 15 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g sugar, 3 g protein
