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Baby Tomato and Fresh Herb Tabbouleh

  • 4servings
  • 30minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 cup bulgur wheat

  2. 2 pinches kosher salt, plus

  3. 1 teaspoon

  4. 1 1/4 cups boiling water

  5. 1/2 cup finely chopped flat-leaf parsley leaves

  6. 1/2 cup finely chopped fresh mint leaves

  7. 1/4 cup finely chopped fresh chives

  8. 1 pint baby tomatoes, washed and quartered

  9. 1 lemon, juiced

  10. 1/3 cup extra-virgin olive oil

  11. Freshly ground black pepper, about 15 grinds

Instructions Jump to Ingredients ↑

  1. Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork.

  2. Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.

  3. Serves:4; Calories: 311; Total Fat: 19.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 32 grams; Sugar: 3 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 495 milligrams

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