Molly O'Neill's Tabbouleh
Updated May 30, 2024
- Total Time
- 1 hour 15 minutes, plus 3 hours' soak
- Rating
- Comments
- Read comments
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Ingredients
- 1cup bulgur wheat
- 3ripe tomatoes, finely chopped
- 1cucumber, peeled, seeded and finely chopped
- ½onion, minced
- ½cup minced fresh mint
- ½cup minted fresh flat-leaf parsley
- Juice of 2 lemons
- ½cup olive oil
- Salt to taste
Nutritional analysis per serving (6 servings)
275 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 5 grams protein; 474 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bulgur in a bowl with cold water to cover and allow it to soften for 2 to 3 hours. Wrap in a clean kitchen towel and drain.
- Step 2
Drain excess liquid from the tomatoes and cucumber. In a large bowl, combine the bulgur, tomatoes, cucumber, onion, mint and parsley. Add the lemon juice, oil and salt and mix well. Refrigerate for at least 1 hour.
Private Notes
Comments
Cooked some Farro till well done, drained. Mixed in chopped green onion (green & white parts) so it could “cook” while the farro cooled. Added some chopped yellow pepper because I had it. Because my housemate has a super sensitive mouth added a little agave to the lemon juice. Otherwise followed recipe. Finished with lemon olive oil. Delicious and great use of an abundance of parsley purchased for a different dish.
Very nice salad. I added basil and 2 ears of corn to the mix.