Bbulgur Wheat Salad (Tabbouleh)

Ingredients

• 2 cups bulgur wheat
• 1 cup cold water
• 2 cups coarse-chopped parsley leaves (without stems)
• 1 cup chopped scallions
• 3 tablespoons chopped fresh mint
• 4 medium-size fresh tomatoes, chopped
• ¾ cup lemon juice
• 1 cup olive oil
• 1 teaspoon salt, or as desired
• ½ teaspoon black pepper
• 1 teaspoon paprika

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    775 calories; 55 grams fat; 7 grams saturated fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 66 grams carbohydrates; 12 grams dietary fiber; 5 grams sugars; 11 grams protein; 627 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Mix wheat and water in a bowl and refrigerate 1 hour.
2. Add all remaining ingredients except 1/4 cup of the olive oil. Mix well. Refrigerate at least 1 hour.
3. Before serving, mix again, check seasonings and sprinkle with remaining olive oil.

2 hours' refrigeration