Tabbouleh

Nutrition Facts

Tabbouleh

Amount Per Serving

Calories 273 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 186mg8%

Potassium 333mg10%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 3g3%

Protein 6g12%

Vitamin A 804IU16%

Vitamin C 18mg22%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

A quick and easy taste of the Middle East

Prep Time20

Total Time20

Course: Main Course

Cuisine: African, Middle Eastern

Servings:

Calories: 273kcal

Author: Kirstie Allsopp

Put the bulgur wheat in a small bowl and add the boiling water. Stir, then set aside for 20 minutes, or until the water has been absorbed. Drain in a sieve to be sure.
Meanwhile, use a sharp knife to remove the stalk and hard core from the tomatoes. (You can also skin the tomatoes and remove the seeds if you like, but I don’t usually bother.) Quarter what’s left, then cut into dice and put into a large serving bowl.
Pick the parsley and mint leaves, discarding the stalks or saving them for a stock. Chop the leaves finely, and do the same to the spring onions. Add them all to the tomatoes and mix well. When the bulgur wheat has absorbed all the water, use a fork to fluff it up and separate the grains. Add it to the tomatoes.
Drizzle the lemon juice and olive oil into the tomato mixture and season to taste with salt, pepper and your chosen spices. Mix well.
To serve, arrange the lettuce and flatbreads on four serving plates. Offer the tabbouleh in its bowl and ask people to help themselves, scooping tabbouleh into the leaves.