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Alternative Tabbouleh (Tabouli)

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C. S. Crews

"This is not traditional middle-eastern tabbouleh and does not contain any parsley. Many people have medical reasons for avoiding too much apiol and myristicin (found in parsley) and prefer not to eat parsley-rich dishes. Not only is this salad delicious, but it is also packed with nutrients."
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3 h 20 m servings 130 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  1. Stir water, lemon juice, olive oil, mint, salt, and pepper together in a large container with a lid; add bulgur wheat, stir to coat, and soak in refrigerator until bulgur is soft, 3 hours to overnight.
  2. Mix tomato, cucumber, red onion, broccoli, and dried cranberries together in a large bowl; add bulgur wheat mixture and stir to coat.


  • Cook's Notes:
  • Increase or decrease the amount of veggies according to your taste.
  • To get more vitamins and minerals, don't peel the cucumber. Most of the nutritional benefits are in the skin!

Nutrition Facts

Per Serving: 130 calories; 3.7 g fat; 23.8 g carbohydrates; 3 g protein; 0 mg cholesterol; 301 mg sodium. Full nutrition

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