Tabbouleh Salad

Tabbouleh Salad

Tabbouleh Salad


Makes 4 servings


3/4 cup bulgur, cooked
3/4 cup chopped green bell pepper
1/2 cup chopped fresh parsley
2 tablespoons thinly sliced green onion
1/4 cup fresh lemon juice
2 tablespoons water
4 teaspoons vegetable oil
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon sugar
1/4 teaspoon salt
Lettuce leaves
1/2 cup chopped seeded tomato


  1. Place bulgur in colander. Rinse under cold water; drain. Combine bulgur, bell pepper, parsley and onion in medium bowl; set aside.
  2. Place juice, water, oil, dill, sugar and salt in jar with tight-fitting lid. Cover; shake well. Add to reserved bulgur mixture; toss to combine. Cover; refrigerate at least 4 hours or up to 24 hours.
  3. Line salad bowl with lettuce. Top with bulgur mixture and tomato.

Nutritional Information

Serving Size: 1/4 of recipe
Calories 152
Calories from Fat 28 %
Total Fat 5 g
Saturated Fat 1 g
Carbohydrate 25 g
Fiber 6 g
Protein 1 g
Sodium 157 mg

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