Bulgur Salad with Tomatoes and Herbs (Tabouleh)
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
472
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 7.23 g | (7 %) | ||
| Fat | 35.71 g | (31 %) | ||
| Carbohydrates | 36.8 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.91 g | (30 %) |
more nutritional values
| Vitamin A | 290.74 mg | (36,343 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.69 mg | (31 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 82.65 μg | (28 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 6.57 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46.5 mg | (49 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 78.57 mg | (8 %) | ||
| Magnesium | 67.57 mg | (23 %) | ||
| Iron | 3.29 mg | (22 %) | ||
| Iodine | 0.9 μg | (0 %) | ||
| Zinc | 1.19 mg | (15 %) | ||
| Saturated fatty acids | 4.77 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 milliliters Vegetable broth
- 250 grams Bulgur
- 250 grams Cherry tomatoes
- 6 scallions
- 1 handful parsley
- 2 mint
- 3 Tbsps lemon juice
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- ½ Lettuce
Preparation steps
1.
Boil the broth in a saucepan, stir in bulgur, remove from the heat and let soak for about 30 minutes (or cook as directed on the package).
2.
Rinse the tomatoes and cut in half or quarters, depending on size. Rinse, trim and cut the spring onions into thin rings. Rinse the parsley and mint, shake dry, pluck off the leaves and chop. Stir in the lemon juice, olive oil, salt, pepper and mix with the vegetables and the bulgur. Let soak about 20 minutes, then season to taste with salt and pepper.
3.
Rinse the lettuce and shake dry. Arrange the lettuce on a plate and top with the tabouleh.
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