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Tabbouleh Salad - (Cracked Wheat Salad)

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Copper, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Bulgur (cracked wheat)

  2. 1 cup 62g / 2 1/5oz Diced seeded tomatoes

  3. 1 cup 146g / 5.1oz Chopped parsley

  4. 1/2 cup 31g / 1.1oz Chopped scallions or green onions

  5. 1 teaspoon 5ml Dill weed

  6. 4 Black olives - sliced

  7. 1/4 cup 40g / 1.4oz Raisins

  8. 1/4 cup 59ml Lemon juice

  9. 2 tablespoons 30ml Olive oil

  10. Freshly-ground black pepper - to taste

  11. Lettuce leaves - for garnish

Instructions Jump to Ingredients ↑

  1. Put bulgur into a strainer and run cold water over it. Transfer it to a bowl, cover it with cold water to a depth of one inch above the top of the wheat. Let it stand 15 to 30 minutes.

  2. Drain the bulgur in a strainer lined with cheesecloth. Gather the cheesecloth and squeeze to extract most of the water. Put the bulgur into a serving bowl and add all of the remaining ingredients (except lettuce). Toss to blend thoroughly. Garnish the serving bowl with lettuce leaves.

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