Print 
Portions:
8
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 1/2 cup dry bulgur
- 1 medium tomato
- 1 medium cucumber
- 1 bunch green onions
- 2 bunches parsley
- 1/2 bunch mint
- 1/2 cup olive oil
- 3 lemons
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
- Wash bulgur. Drain and place in a large bowl. Pour 1/2 cup boiling water over bulgur, cover bowl and let sit for 30 minutes. Drain excess liquid (if any).
- Dice tomato; chop peeled cucumber, green onions, parsley and mint.
- Add vegetables to bulgur and mix well.
- Juice the 3 lemons. Add olive oil, lemon juice, salt and pepper to bulgur mixture.
- Let salad set at room temperature for about an hour to absorb the lemon juice and olive oil before serving. Refrigerate leftovers and serve during the week.Â
Helpful hints
- Eat Tabbouleh Salad with lettuce leaves, tender grape leaves, or with a fork.
- Bulgur is wheat berries that have been cracked (also known as cracked wheat). It is available in grinds from fine to extra course. Use fine or medium grind bulgur for this recipe.
- One bunch of parsley, green onions or mint yields approximately 1 cup chopped.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ Dietitian Nicole from California.
Nutrients per serving
Calories 182
Protein 2 g
Carbohydrates 12 g
Fat 14 g
Cholesterol 0 mg
Sodium 160 mg
Potassium 265 mg
Phosphorus 53 mg
Calcium 45 mg
Fiber 3.0 g
Kidney and kidney diabetic food choices
- 1/2 starch
- 1-1/2 vegetables, low potassium
- 2-1/2 fat
Carbohydrate choices
1
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