Garden Tabbouleh

8  Ratings
  • 20 min prep
  • 2 hr 50 min total
  • Makes 8 servings, about 1 cup salad and 16 pieces.

This hearty Middle Eastern grain salad combines bulgur wheat with cooked eggplant, bell pepper, onion, tomato, garlic, mint and lemon juice.

Garden Tabbouleh Recipe

Ingredients

  • 1-1/2 cups bulgur wheat (cracked wheat)
  • 2 cups boiling water
  • 1-1/2 cups finely chopped eggplant
  • 1/2 cup chopped red peppers
  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1 large tomato, chopped
  • 1 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh mint
  • 1/2 cup lemon juice
  • 1/2 tsp. ground black pepper
  •  lettuce leaves
  •  WHEAT THINS Original Snacks

Instructions

  • Mix  bulgur and boiling water in large bowl; let stand 30 min. Drain well.
  • Cook  eggplant, red peppers, onions and garlic in hot oil in large skillet on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Remove from heat; place in large bowl. Stir in bulgur and next 5 ingredients.
  • Refrigerate  2 hours. Serve on lettuce-covered plates with WHEAT THINS.

Recipe Tips

SubstituteSubstitute a green pepper for the red pepper.

165212

Nutrition Information

Makes 8 servings, about 1 cup salad and 16 pieces.

Nutrition per serving:

    • Calories 270 
    • Total fat 8 g
    • Saturated fat 1 g
    • Cholesterol 0 mg
    • Sodium 290 mg
    • Carbohydrate 46 g
    • Dietary fiber 7 g
    • Total sugars 6 g
    •     Includes added sugars n/a
    • Protein 7 g
    • Vitamin A 25 %DV
    • Vitamin C 60 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 15 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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