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Tabbouleh Salad
A Mediterranean twist on a classic Lebanese Tabbouleh Salad, with feta and dates.
Course
Salad
Cuisine
Middle Eastern
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
4
people
Calories
245
kcal
Ingredients
1/2
cup
bulgur wheat
quality
2
cups
water
cold
1
clove
garlic
minced
2
whole
lemons
juiced
1/2
bunch
parsley
chopped
1/2
cup
mint
chopped
2
cups
grape tomatoes
quality
1/4
cup
extra virgin olive oil
quality
2
teaspoons
Kosher salt
1
whole
romaine lettuce
shredded
1/4
cup
red onion
shaved
10
whole
dates
pitted
1/4
cup
feta cheese
quality
Instructions
Bring 4 cups salted water to a boil, about 8 minutes.
Add bulgur wheat and cook for 8 minutes;
Strain and allow to cool.
in a large bowl add minced garlic, lemon juice and grape tomatoes and dates, set aside.
Add lettuce to bowl.
Once bulgur wheat has cooled, add to bowl, and fold in olive oil, parsley, and mint.
Top with shaved red onion and crumbled feta cheese.
Nutrition
Serving:
2
cups
|
Sodium:
95
mg
|
Calcium:
91
mg
|
Vitamin C:
41.5
mg
|
Sugar:
4
g
|
Fiber:
6
g
|
Potassium:
371
mg
|
Cholesterol:
8
mg
|
Calories:
245
kcal
|
Saturated Fat:
3
g
|
Fat:
16
g
|
Protein:
5
g
|
Carbohydrates:
24
g
|
Iron:
1.4
mg