Spinach Tabbouleh

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 288 calories
    • 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

Ingredients

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