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Description
Tabbouleh with Fennel and Tomatoes Recipe
Ingredients
US|METRIC
6 SERVINGS
- 1/3 cup bulgur
- kosher salt
- 1 garlic clove (small, finely grated)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- freshly ground black pepper
- 1/2 hothouse cucumber (English, chopped)
- 1/2 fennel bulb (large, chopped)
- 4 scallions (thinly sliced)
- 1 1/2 cups cherry tomatoes (small, such as Sun Gold, halved)
- 1 cup chopped fresh mint (finely)
- 3/4 cup fresh flat leaf parsley (finely chopped)
- 1/2 cup chopped fresh dill (finely)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium360mg10% |
| Protein2g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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