Spinach Tabbouleh

Spinach Tabbouleh
Christopher Baker
This fresh, filling side—made with mint, garlic, tomatoes, cucumber, and bulgur—can be prepared up to 2 days in advance.

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Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

1/2
cup
bulgur
kosher salt and black pepper
6
cups
stemmed spinach (about 1 bunch) or kale
1/2
cup
fresh mint leaves
1/3
cup
fresh lemon juice
1/4
cup
olive oil
1
clove garlic, chopped
1
pint grape tomatoes, halved
1/2
English cucumber, chopped

Directions

  1. Place the bulgur and ½ teaspoon salt in a large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
  2. Meanwhile, in a food processor, combine the spinach and mint and process until finely chopped, scraping down the sides of the bowl as necessary.
  3. In a large bowl, whisk together the lemon juice, oil, garlic, and ¼ teaspoon each salt and pepper. Add the bulgur, spinach mixture, tomatoes, and cucumber and toss to combine.

 

Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 288
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 257 mg
  • Protein 6 g
  • Carbohydrate 23 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 107 mg
What does this mean? See Nutrition 101.

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