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Romaine-Wrapped Tabbouleh Bites: A Fresh and Healthy Recipe

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Ingredients

Adjust Servings:

	3/4 cup bulgar wheat
	1 cup minced onion
	1 teaspoon ground allspice
	1 tablespoon salt
	1 teaspoon pepper
	2 cups finely chopped parsley
	2 cups finely chopped scallions
	4 cups finely chopped super-ripe tomatoes
	1/2 cup fresh spearmint, chopped fine
	2 tablespoons crushed dried spearmint
	2 tablespoons preserved lemons, rinsed and minced peel and pulp
	1 cup chopped cucumber
	1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each)
	1/2 cup fresh lemon juice
	1/2 cup olive oil

Nutritional information

105

Calories

67 g

Calories From Fat

7.5 g

Total Fat

1.1 g

Saturated Fat

0 mg

Cholesterol

477.5 mg

Sodium

9 g

Carbs

2.6 g

Dietary Fiber

3 g

Sugars

2 g

Protein

137g

Serving Size

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Romaine-Wrapped Tabbouleh Bites: A Fresh and Healthy Recipe

Name: Romaine-Wrapped Tabbouleh Bites: A Fresh and Healthy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15
Cuisine: African
Ingredients: : 3/4; : 1; : 1; : 1; : 1; : 2; : 2; : 4; : 1/2; : 2; : 2; : 1; : 1; : 1/2; : 1/2

Features:

Cuisine:

We absolutely LOVED this! This is my first time making my own Tabouleh salad and it was as good as any I have had in restaurants. I did not have fresh mint and used only dried, which worked great. I also did not have preserved lemons and added 3 tbsp of extra lemon juice instead. used chickpeas and feta as well and reduced the oil by about 1/2 which did not hurt the recipe either. I will be making this again and again for sure. Made for Photo Tag.

50 min
Serves 15
Easy

Ingredients

Directions

Tabbouleh Wrapped in Romaine Leaves, You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal , We absolutely LOVED this! This is my first time making my own Tabouleh salad and it was as good as any I have had in restaurants I did not have fresh mint and used only dried, which worked great I also did not have preserved lemons and added 3 tbsp of extra lemon juice instead used chickpeas and feta as well and reduced the oil by about 1/2 which did not hurt the recipe either I will be making this again and again for sure Made for Photo Tag , We absolutely LOVED this! This is my first time making my own Tabouleh salad and it was as good as any I have had in restaurants I did not have fresh mint and used only dried, which worked great I also did not have preserved lemons and added 3 tbsp of extra lemon juice instead used chickpeas and feta as well and reduced the oil by about 1/2 which did not hurt the recipe either I will be making this again and again for sure Made for Photo Tag

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Steps

1 Done	Soak Bulgur Wheat in Boiling Water to Cover by 1/2 Inch For 20 to 40 Minutes and Then Place in Sieve to Drain.
2 Done	Shorter Time the More Chewy the Bulgur.
3 Done	Combine Minced Onion With Allspice, Pepper and Salt in a Large Bowl.
4 Done	Add Parsley, Scallions, Tomatoes, Fresh and Dried Spearmint and Preserved Lemons.
5 Done	Add Cucumber Peas and or Chickpeas.
6 Done	Gently Fold in the Soaked or Rinsed Wheat.
7 Done	Stir Lemon Juice and Oil Together and Stir Into Salad.
8 Done	Refrigerate to Chill Before Serving.
9 Done	Check Seasoning and Adjust to Taste.
10 Done	Garnish With Olives and Feta Cheese.
11 Done	Surround Salad With Small Romaine Leaves.
12 Done	Use Them to Scoop Up the Salad.