Tabbouleh I

Name: Tabbouleh I
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) bulgur wheat (medium grind); ½ cup (120 ml) olive oil; ½ cup (120 ml) lemon juice; 1 tbsp salt; Ground black pepper; 1 bunch parsley (Italian or curly); ½ green bell pepper (optional); ½ red bell pepper (optional); Sliced ripe olives (optional); 1 dash of ground nutmeg (optional); 2–3 ripe tomatoes (optionally peeled)

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8 servings

Ingredients

Sl No	Description	Quantity	Macros split
1	bulgur wheat	1 cup	486 kcal17g protein · 108g carbs · 1g fat	Buy
2	olive oil	0.5 cup	1061 kcal0g protein · 0g carbs · 120g fat	Buy
3	lemon juice	0.5 cup	26 kcal0g protein · 8g carbs · 0g fat	Buy
4	salt	1 tbsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
5	Ground black pepper	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
6	parsley	30 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
7	green bell pepper	0 g	—	Buy
8	red bell pepper	0 g	—	Buy
9	Sliced ripe olives	0 g	—	Buy
10	ground nutmeg	0.5 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
11	–3 ripe tomatoes	0 g	—	Buy

Total, all ingredients1573 kcal · 18g protein · 116g carbs · 122g fatestimated

Per serving197 kcal · 2g protein · 14g carbs · 15g fatestimated

Directions

Cover the wheat in boiling water and let stand for 5 minutes; drain.

Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.

Core and finely chop the bell peppers.

Remove the larger stems from the parsley and finely chop.

Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.

Quarter the tomatoes and discard seeds. Chop finely.

Mix all vegetables along with olives and nutmeg into the wheat.

Refrigerate at least 4 hours.

Tabbouleh I

Ingredients

Directions

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