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Tabouleh: Main Image

Quick Facts

Servings: 2
Prep Time: 15 min.
Kris Mullen
This Middle Eastern treat makes a great side dish or even an appetizer when with pita bread and hummus.


  • 3 cups flat-leaf parsley, about one bushel
  • 1 Tbs fresh mint
  • 3 Tbs green onions, finely chopped
  • 1/4 cup Roma tomatoes, finely chopped
  • 3 Tbs cooked bulgur wheat
  • Juice of1 lemon
  • 2 Tbs olive oil


  • Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.
  • In a food processor, pulse parsley and mint until finely chopped. Transfer to a large mixing bowl.
  • Add green onions, tomatoes, and bulgur wheat; stir to combine.
  • Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
  • Serve on its own or with pita bread

Nutrition Facts

Calories 175
  Calories from Fat 125 (71%)
(22%)Total Fat 14g
(10%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
(0%)Cholesterol 0mg
(2%)Sodium 54mg
(17%)Potassium 610mg
Total Carbohydrate 12g
(17%)Dietary Fiber 4g
Sugars 2g
Sugar Alcohols 0g
(7%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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