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Spinach Tabbouleh

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.