Tabouli, also known as tabbouleh, is a classic Mediterranean salad that is refreshing, healthy, and delicious. This dish is perfect as a side or a light meal and is packed with vibrant flavors from fresh vegetables, herbs, and a tangy lemon dressing.
- Allow the bulgur to soak in water for about 30 minutes or until it is tender and has absorbed most of the liquid. Drain off any excess water before mixing with other ingredients.
- Use fresh and ripe tomatoes for the best flavor. Remove the seeds if you prefer a less watery salad.
- Dice the vegetables and herbs finely for a consistent texture throughout the salad.
- Let the tabouli sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
- Balance the flavors by adjusting the amount of lemon juice, olive oil, and seasoning to your taste preferences.
Tabouli is a versatile and nutritious salad that can be enjoyed on its own or as part of a larger meal. It's simple to make and can be customized to suit your palate. Enjoy the fresh, vibrant flavors of this Mediterranean classic!
Nutrition Facts | |
---|---|
Serving Size | 190 grams |
Energy | |
Calories 120kcal | 6% |
Protein | |
Protein 4.13g | 3% |
Carbohydrates | |
Carbohydrates 27g | 7% |
Fiber 4.49g | 12% |
Sugar 4.09g | 4% |
Fat | |
Fat 11g | 12% |
Saturated 1.51g | 5% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 22ug | 2% |
Choline 16mg | 3% |
Vitamin B1 0.11mg | 9% |
Vitamin B2 0.07mg | 5% |
Vitamin B3 1.64mg | 10% |
Vitamin B6 0.18mg | 11% |
Vitamin B9 24ug | 6% |
Vitamin B12 0.00ug | 0% |
Vitamin C 14mg | 16% |
Vitamin E 0.29mg | 2% |
Vitamin K 15ug | 12% |
Minerals | |
Calcium, Ca 27mg | 2% |
Copper, Cu 0.15mg | 16% |
Iron, Fe 1.00mg | 9% |
Magnesium, Mg 60mg | 14% |
Phosphorus, P 110mg | 9% |
Potassium, K 380mg | 11% |
Selenium, Se 0.79ug | 1% |
Sodium, Na 8mg | 1% |
Zinc, Zn 0.74mg | 7% |
Water | |
Water 140g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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