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    You are in: Home / Recipes / Tabbouleh With Sorrel & Mint Recipe
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    Tabbouleh With Sorrel & Mint

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Mims & Squims's Note:

    Deliciously different Lebanese salad.

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    Units: US | Metric


    1. 1
      Place bulgur in medium bowl. Stir in boiling water, cover and let stand 35-45 minutes. Squeeze out & discard remaining liquid.
    2. 2
      Transfer bulgur large bowl and toss with sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice and olive oil.
    3. 3
      Season to taste with salt and pepper. Top with crumbled feta.

    Ratings & Reviews:

    • on October 19, 2009


      Excellent colorful salad, went over extremely well at a last week's Raw Food Potluck! I was pleased with a bonus small fall crop of my Sorrel, so made this recipe as written, excepting I used some of my own dried mint instead of the fresh which couldn't be found at local Whole Foods Market. I've since made it again, using raw spinach to replace the sorrel which also was good and totally acceptable and also more available year around than sorrel. I did add a bit of cilantro to replace the lemony zing of the sorrel, and found it be be yummy. I suspect any green would work well, and will try some kale next time. Thanks for the recipe! Sandy

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    Nutritional Facts for Tabbouleh With Sorrel & Mint

    Serving Size: 1 (268 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.0
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 4.3 g
    Cholesterol 17.8 mg
    Sodium 242.2 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 6.4 g
    Sugars 3.6 g
    Protein 7.1 g

    The following items or measurements are not included:

    fresh sorrel

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