Tabbouleh is a traditional part of a mezze in the Middle East, but it also makes an excellent salad. The lime and avocado in this version give it a fresh dimension.
Ingredients
- 1½ cups bulgur wheat
- 1½ tsp rock salt
- 2 tomatoes, diced
- 1 avocado, peeled, pitted, and diced
- 1 small red bell pepper, seeded and diced
- 0.33 cup red onion, diced
- handful of cilantro leaves, roughly chopped
- ½ cup lime juice
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
How to Make It
- Place 1½ cups of water in a large saucepan and bring to a boil. Place the bulgur wheat and rock salt in a large bowl. Pour the boiling water in the bowl, cover, and leave to soak for about 30 minutes.
- Drain any excess water from the bulgur wheat and place it in a large bowl. Then add the tomatoes, avocado, red bell peppers, onions, and cilantro. Mix well to combine. Transfer the mixture to a large serving bowl.
- Drizzle the lime juice and oil over the mixture. Toss well to coat. Season to taste with salt and black pepper, if needed. Mix well and chill the tabbouleh in the refrigerator for about 20 minutes before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 306 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
carbohydrates 38 g 29% |
Dietary Fiber 2.4 g 6% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |