Tabbouleh

prep time:: 1 hr 40 min
total time:: 1 hr 40 min

Makes 6 servings

The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank. It weighed 3,348 pounds and earned a Guinness World Record.

ingredients

1 cup bulgur wheat
1 1/2 cups boiling water
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
6 grilled chicken breasts as an accompaniment
1/3 cup finely chopped fresh mint leaves
3 tbsp olive oil
1/4 cup lemon juice
1 tsp grated lemon zest
1 tsp ground cumin
salt and freshly ground black pepper

directions

Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.

1
NUTRITION DATA PER SERVING (1 serving equals about 1 1/4 cup)
2
Calories: 175
3
Total Fat: 8g
4
Saturated Fat: 1g
5
Protein: 4g
6
Carbohydrates: 25g
7
Fiber: 6g