179 kcalTabouleh
20 min serves 4
VeganDairy-Free
4gprotein19gcarbs11gfat
Ingredients
- •½ cup bulgur
- •2 small cucumbers
- •1 bunch flat leaf parsley
- •½ lemon lemon juice
- •3 tablespoons olive oil
- •salt
- •2 medium tomatoes
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Method
Adapted from foodista.com
- Chop the vegetables and parsley finely.
- The restaurant version has the veggies diced fairly small and I wanted to stay true to that.
- Rinse the cracked wheat in a fine mesh sieve.
- Soak the rinsed cracked wheat in hot water to cover by 1 inch until the grains are tender and plumped, about 30 minutes.
- Let drain.
- Combine all ingredients in a large bowl.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.