Spinach Tabbouleh

Spinach Tabbouleh
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2013

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 .

Quick Tip

Stainless Steel Refrigerator
The tabbouleh can be made up to 2 days in advance. Bring to room temperature before serving.

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