Spinach Tabbouleh
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Meanwhile, in a food processor, combine the spinach and mint and process until finely chopped, scraping down the sides of the bowl as necessary.
- 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.
Nutritional Information
- Per Serving
- Calories 288
- Fat 14g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 257mg
- Protein 6g
- Carbohydrate 23g
- Sugar 3g
- Fiber 6g
- Iron 3mg
- Calcium 107mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The tabbouleh can be made up to 2 days in advance. Bring to room temperature before serving.
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