Tabouleh

Name: Tabouleh
Yield: 6 servings
Ingredients: 80.000000000000 g Bulgur, dry; 180.000000000000 g Parsley, fresh; 35.000000000000 g Spearmint, fresh; 450.000000000000 g Tomatoes, red, ripe, raw, year round average; 70.000000000000 g Onions, raw; 100.000000000000 g Lemon juice, raw; 60.000000000000 g Oil, olive, salad or cooking; 4.000000000000 g Salt, table; 160.000000000000 g Beverages, water, tap, drinking

Vegan
Lactose free

Derived from ingredients – check the package label.

Less suited for lunch, for dinner, as a snack.

Home-style recipe for 6 servings.

6 servingsFinal yield 1,139 g

Start cooking Make a family version

Loading saved recipes…

Ingredients

Display quantities

80 gBulgur, dry
180 gParsley, fresh
35 gSpearmint, fresh
450 gTomatoes, red, ripe, raw, year round average
70 gOnions, raw
100 gLemon juice, raw
60 gOil, olive, salad or cooking
4 gSalt, table
160 gBeverages, water, tap, drinking

Method

Pour 160 g boiling water over 80 g bulgur, cover and swell for 12 minutes; do not drain water.
Finely chop 180 g parsley and 35 g mint; dice 450 g tomatoes and 70 g onion.
Toss cooled bulgur with vegetables, 100 g lemon juice, 60 g oil and 4 g salt; divide between six bowls.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Tabouleh (Salad)
Levantine mezze (Salad)

Create a menu with this recipe

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 1,015.2 kcal
Protein: 21.4 g
Fat: 64 g
Total carbohydrate (by difference): 106 g
Total dietary fibre (USDA): 25.2 g
Saturated fatty acids: 9 g
Sodium: 1,709.1 mg
Salt (sodium × 2.5): 4.3 g

Per serving

Energy: 169.2 kcal
Protein: 3.6 g
Fat: 10.7 g
Total carbohydrate (by difference): 17.7 g
Total dietary fibre (USDA): 4.2 g
Saturated fatty acids: 1.5 g
Sodium: 284.9 mg
Salt (sodium × 2.5): 0.71 g

Per 100 g of finished food

Energy: 89.1 kcal
Protein: 1.9 g
Fat: 5.6 g
Total carbohydrate (by difference): 9.3 g
Total dietary fibre (USDA): 2.2 g
Saturated fatty acids: 0.79 g
Sodium: 150.1 mg
Salt (sodium × 2.5): 0.38 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten

Derived from ingredients – check the package label.

Food data sources

USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal