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Far East Tabbouleh
Source: dLife

Tabbouleh with tomato, cucumber, and spices.

Prep Time: 5 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 145.4
Total Carbs 24.9 g
Dietary Fiber 5.7 g
Sugars 2.6 g
Total Fat 4.0 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 221.0 mg
Protein 3.9 g
Sodium 145.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 3/4 cup  wheat, bulgur, dry
1 3/4 cup  cold water
2 tbsp  low sodium teriyaki sauce
2 tbsp  fresh lemon juice
1 tbsp  olive oil
0 3/4 cup  Cucumber, with o skin, fresh, sliced
0 3/4 cup  chopped tomato
0 1/2 cup  fresh chopped green onion
0 1/2 cup  chopped parsley
1 tbsp  fresh ginger root
1 each  medium garlic cloves
  1. In a small bowl combine the bulgur with water, cover with plastic wrap and let it stand for about 45 minutes or until the bulgur becomes puffed. Stir the mixture occasionally, then drain the bulgur in a wire mesh sieve and discard the liquid.
  2. In a large bowl combine the bulgur with teriyaki sauce, lemon juice, and oil, then stir in the cucumber, tomato, onions, cilantro, ginger, and garlic until all the vegetables and bulgur mixture are well blended.
  3. Cover the mixture and refrigerate for 4 hours making sure to occasionally stir.

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