Whole Wheat Tabbouleh

Place bulgur in a large bowl. Pour 2 cups of boiling water over the bulgur and let it soften for 30 minutes. The bulgur will absorb most of the liquid.
In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Drain the bulgur in a strainer and remove any excess water from it by squeezing small handfuls in your palm before adding to the dressing.
Add parsley, tomatoes, and green onion, and toss well to coat evenly.

Banner Image:

KAMUT Khorasan Wheat Tabbouleh - Kamut International.JPG

Grain:

Ingredients:

1 cup whole wheat bulgur

2 tablespoons olive oil

3 tablespoons lemon juice

¾ teaspoon sea salt

½ teaspoon black pepper

1 cup chopped parsley

1 cup diced tomatoes

½ cup sliced green onion

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 210, Total Fat: 7g, Saturated Fat: 1g, Sodium: 460mg, Carbohydrate: 32g, Total Sugar: 3g, Added Sugar: 0g, Fiber: 6g, Protein: 6g

Author:

Recipe and photo courtesy of Kamut International [2].

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Affordable

Course:

Salads

Meal:

Lunch

Dietary choice:

Vegetarian Vegan

Rating:

Description:

This staple of Middle Eastern cuisine can be enjoyed as a refreshing side salad or stuﬀed into a whole grain pita or wrap.

Serving Size:

1/4 recipe