Serves 4| Hands-On Time: | Total Time:
- 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.
- 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 .
The tabbouleh can be made up to 2 days in advance. Bring to room temperature before serving.