Almond tabbouleh

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Arab Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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Ingredients

  • 2/3 cups - chopped natural almonds
  • 1 cups - bulgur (cracked wheat)
  • 1 cups - quartered cherry tomatoes
  • 1 or a 1/2 cup raisins
  • 2/3 cups - sliced green onions
  • 1/2 cups - lightly packed chopped
  • 1 parsley
  • 2 tbsp - chopped fresh mint
  • 1/3 cups - lime or lemon juice
  • 1/4 cups - almond or other polyunsaturated
  • 1 oil
  • 1/4 tsp - pepper

How to Make Almond tabbouleh

  • Spread almonds in a shallow pan.
  • Toast in a mode oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool.
  • Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed.
  • Add cherry tomatoes or raisins, green onions, AD217parsley, mint, lime or lemon juice, oil and pepper.
  • Toss until mixed. Cover and chill.

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