Tabbouleh
From CRSWiki
By Brooke Magnanti
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Ingredients & Amounts
6 servings
- 4 cups raw parsley
- 1 cup cooked bulgur wheat
- 1 cup chopped raw tomato
- 1 cup chopped sweet red pepper
- 1 cup chopped scallions
- 1 Tbsp your favourite oil
- 2 fl oz lemon juice
- 1 tsp ground black pepper
- 1 tsp dried chopped mint
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Instructions & Comments
1. Combine all ingredients
2. Add salt if you like/need it
3. Refrigerate >1 hour
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Nutrition Facts
| Per Serving | |
|---|---|
| Calories (kcal) | 80 |
| Carbohydrates | 13 g |
| Protein | 3 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 4576 IU |
| Vitamin B12 | 0.00 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Niacin | 1.4 mg |
| Pantothenic Acid | 0.4 mg |
| Vitamin C | 112 mg |
| Vitamin E | 1.3 mg |
| Folate | 87.7 mcg |
| Calcium | 78.5 mg |
| Iron | 3.4 mg |
| Magnesium | 41.1 mg |
| Potassium | 430.4 mg |
| Manganese | 0.4 mg |
| Zinc | 0.8 mg |
