Nutritional Info

Nutrition Facts

Serving Size 1 (125g)

Calories 143
Calories from Fat 61 (43%)
Amount Per Serving %DIV
Total Fat 6.8g 10%
Saturated Fat 1.2g 6%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 16.5mg 6%
Sodium 89.1mg 4%
Potassium 169.6mg 4%
Total Carbohydrate 11.4g 4%
Dietary Fiber 3.4g 14%
Sugars 0g
Protein 9g 18%

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Recipe Description
The true bulgur salad known as tabbouleh comes from Lebanon and contains finely chopped tomatoes, parsley, mint, bulgur, olive oil and lemon juice. Although this recipe calls for chicken soup powder, vegetable soup powder can easily be substituted.
Prep time
40 min
Cook time
10 min
Ready In
50 min


Serves Tool

Serves To:USMetric
7 Tablespoon(T)  water
1/2 Teaspoon(t)  chicken soup powder
2 Tablespoon(T)  red wine vinegar
1 Teaspoon(t)  dijon mustard
2 Clove(clv)  garlic minced
1 Pinch(pn)  salt, to taste
2/3 Cup(c)  bulgur
3 Tablespoon(T)  radishes, chopped
3 Tablespoon(T)  celery, minced
2 Tablespoon(T)  green onions, minced (optional)
1   tomatoes, minced
1   red pepper, minced
5 Teaspoon(t)  olive oil
1 Pinch(pn)  pepper, to taste
1 Cup(c)  broccoli


Place broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat and simmer 5 to 7 minutes. Drain. Leave in a colander. Place 7 tablespoons water, chicken soup powder, wine vinegar, Dijon mustard, garlic, salt and pepper in a saucepan. Bring to a boil. Add bulgur, stir, reduce heat, cover and set aside for 15 minutes. Place bulgur, sauce and broccoli in a salad bowl. Add radish, celery, green onions, tomatoes, red pepper, olive oil and wine vinegar. Refrigerate until ready to serve. You can also make this in a food processor but be careful not to overprocess it too small.

Additional notes

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