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Lebanese-Style Tabbouleh Salad
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
717
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 605.7 μg | (1,010 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 254 mg | (267 %) | ||
| Potassium | 1,800 mg | (45 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Soak the bulgur in lukewarm water until soft, about 20 minutes.
2.
Rinse the tomatoes, quarter, remove seeds and dice small. Rinse the parsley, pluck leaves from stems and chop. In a bowl, whisk the lemon juice with the cumin, coriander and oil, and season with salt and pepper to taste.
3.
Drain the bulgur through a fine sieve and press out excess moisture. In a bowl, combine the bulgur with the tomatoes, parsley and dressing. Season with salt and pepper to taste.
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