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Tabbouleh Salad
Source: dLife

Minted and dill bulgur wheat, cucumber, tomato, and onion salad.

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 253.2
Total Carbs 44.7 g
Dietary Fiber 6.7 g
Sugars 5.1 g
Total Fat 5.9 g
Saturated Fat 0.7 g
Unsaturated Fat 0.6 g
Potassium 259.3 mg
Protein 6.1 g
Sodium 42.3 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Fruits , 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 1/4 cup  Wheat, bulgur, soft white
0 1/2 cup  cold water
3 tbsp  fresh lemon juice
1 tsp  olive oil
0 1/2 cup  chopped tomato
0 1/4 cup  fresh cucumber, peeled and chopped
0 1/4 cup  chopped parsley
2 tbsp  fresh chopped red onion
1 each  medium garlic cloves
1 tsp  fresh mint
1 tsp  fresh dill weed
1 pinch  salt and pepper
3 each  Lettuce, romaine, fresh, inner leaf
  1. Let the bulgur wheat soak in the water for about 30 minutes in a bowl, then fluff with a fork.
  2. Mix in the lemon juice and olive oil then fluff.
  3. Add in the tomato, cucumber, parsley, onion, garlic, mint, and dill. Season with salt and pepper. Toss gently to mix.
  4. Spoon the bulgur mixture over the lettuce leaves and serve.

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