Tabouleh Salad

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  • Makes: 14 servings
  • Serving Size: 3/4 cup
  • Makes: 10 1/2 cups
  • Prep: 20 mins
  • Slow Cook: 2 hrs 30 mins to 3 hrs (high)
  • Chill: 3 hrs to 24 hrs

Tabouleh Salad

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine broth, bulgur, carrots, chopped onion, garlic, lemon peel, 1/2 teaspoon salt, and pepper.
  2. Cover and cook on high-heat setting for 2 1/2 to 3 hours. Transfer mixture to a large bowl. Cover and chill for 3 to 24 hours.
  3. Stir in tomatoes, cucumber, green onions, parsley, and mint. For dressing, in a small bowl whisk together oil, lemon juice, and 1/2 teaspoon salt. Drizzle dressing over bulgur mixture; toss gently to coat. If desired, serve with lemon wedges.

From the Test Kitchen

ICON

warm weather

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Nutrition Facts (Tabouleh Salad)

  • Per serving:
  • 125 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 1 mg chol. ,
  • 409 mg sodium ,
  • 20 g carb. ,
  • 5 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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