Tabbouleh
Category:
International |
Equipment:
Bowl, spoon |
No. Servings:
16 |
Serving Size:
½ c. (120 mL) |
| |
|
Yield:
2 qt. (1.9 L) |
|
| 8 oz. | cracked bulgur wheat |
| 2 1/2 oz. | parsley, chopped |
| 2 1/2 oz. | scallions, chopped |
| 1 lb. | * tomatoes, seeded and diced |
| 8 oz. | cucumbers, peeled, seeded, diced |
| 3 Tbsp. | mint, chopped |
| 1 Tbsp. | garlic, minced |
| 4 fl. oz. | extra virgin olive oil |
| 2 fl. oz. | fresh lemon juice |
| to taste | salt |
| to taste | pepper |
|
| | |
1 | Place the bulgur wheat in a bowl and cover with cold water. Allow the bulgur to soak for one to two hours. Drain off any excess liquid. | 2 | Combine all the ingredients, mix well. | 3 | Adjust seasoning. | 4 | **Refrigerate at or below 41°F (5°C) until service. |
|
| Nutrition Information | | Calories | 126 | | Fat (g) | 8 | | Protein (g) | 3 | | Carbohydrate (g) | 13 | | Cholesterol (mg) | 0 | | Sodium (mg) | 151 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|