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Lemon and Fresh Herb Tabbouleh

4.5

(12)

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Lemon and Fresh Herb TabboulehCookbook cover image courtesy of Random House

We've been making tabbouleh for years, but when Fran's Iranian friend Parvine Latimore made it for a special party, we both changed our recipes. Parvine used extra lemon juice and more fresh herbs than we were used to. The result was incredible—a delicious taste of lemon with every bite of grain and a burst of freshness from the blend of fresh herbs with every mouthful.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 cup medium- or fine-grain bulgur
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lemon juice

Preparation

  1. Step 1

    1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.

    Step 2

    2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

Nutrition Per Serving

Per serving: 145.9 calories
80.4 calories from fat
8.9g total fat
2.3g saturated fat
3.2 mg cholesterol
30.7 mg sodium
15.0g total carbs
2.8g dietary fiber
1.4g sugars
2.8g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook by Cleveland Clinic Heart Center, Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. ©2007 by Cleveland Clinic Heart Center, Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. Published by Broadway Books. Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt won a James Beard Award for The Joslin Diabetes Gourmet Cookbook. They are also the authors of The Joslin Diabetes Quick and Easy Cookbook, The Joslin Diabetes Healthy Carbohydrate Cookbook, and The Joslin Diabetes Great Chefs Cook Healthy Cookbook. Bonnie Polin lives in Tulsa, Oklahoma, and Frances Giedt lives in Arlington, Texas. Steven E. Nissen, M.D., is chairman of the Department of Cardiovascular Medicine at Cleveland Clinic Heart and Vascular Institute and the current president of the American College of Cardiology.
TagsTabboulehSaladIranianMiddle EasternBulgurRice & GrainsLemonCitrusFruitTomatoVegetableParsleyHerbs & SpicesMintBasilDillSideDinnerDairy FreeNut FreeVegetarianVeganEasyMake AheadRamadanCookbooks
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