Tabbouleh salad with white cheese - bulgur and fresh vegetables and white cheese

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Total
50 min
Prep / cook
20 / 15 min
Servings
2
Ingredients
14
Per serving
304 kcal
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Tabbouleh salad with white cheese - bulgur and fresh vegetables and white cheese

Ingredients 14

Servings:
Bulgur
75 Gram
256.5 8.3g 50.3g 1.1g
Chicken Bujon cube per 100 mil of soup
350 Milliliter
Knorr
21.0 1.8g 1.4g 1.4g
Tomato
200 Gram
36.0 1.8g 7.8g 0.4g
Red Bell Pepper
50 Gram
14.0 0.5g 3.3g 0.1g
Onion
80 Gram
36.0 0.8g 8.8g 0.0g
Parsley
20 Gram
7.2 0.6g 0.0g 0.2g
Rocket ( arugula)
20 Gram
5.0 0.5g 0.7g 0.1g
Fresh lemon juice
15 Gram
1.8 0.0g 0.6g 0.0g
Lemon zest
3 Gram
3.0 0.0g 0.8g 0.0g
Extra virgin olive oil
25 Gram
206.0 0.0g 0.0g 22.9g
Mustard Dion
5 Gram
3.3 0.2g 0.4g 0.2g
Soy sauce
5 Gram
2.7 0.3g 0.4g 0.0g
Honey
5 Gram
15.2 0.0g 4.1g 0.0g
Salt
4 Gram
0.0 0.0g 0.0g 0.0g

Steps 6

Introduction
A refreshing and vibrant Mediterranean classic with a delicious twist. This protein-packed Tabbouleh combines tender bulgur, crisp fresh vegetables, and plenty of herbs with a zesty, sweet-and-savory dressing, all topped with creamy diced white cheese. Ingredients: 1/2 cup bulgur 1 1/2 cups chicken broth 1 red onion, finely diced 1 large (or 2 small) tomatoes, diced 1 bell pepper, diced 1 small stalk of celery, diced 1 handful of fresh parsley, chopped 1 handful of rocket (arugula) leaves, chopped 100 g white cheese (feta style), diced For the Dressing: Juice and zest of 1/2 lemon 2 tbsp extra virgin olive oil 1 tsp mustard 1 tsp honey 1 tbsp soy sauce 1 tsp salt 1 tsp paprika flakes (chili flakes) 1/2 tsp black pepper 1 tsp dried mint
  1. Cook the bulgur: Place 1/2 cup of bulgur in a pot with 1 1/2 cups of chicken broth. Bring it to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and let it cool completely, allowing the bulgur to absorb the remaining broth.
    75 Gram Bulgur
  2. Prep the vegetables and herbs: Finely dice the red onion, tomatoes, bell pepper, and celery. Chop the parsley and rocket leaves.
    200 Gram Tomato 80 Gram Onion 20 Gram Parsley 20 Gram Rocket ( arugula)
  3. Combine: In a large salad bowl, combine the chopped vegetables and herbs with the cooled bulgur.
    75 Gram Bulgur
  4. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, mustard, honey, lemon zest, and soy sauce until well blended. Add the salt, paprika flakes, black pepper, and dried mint, and mix again.
    3 Gram Lemon zest 5 Gram Soy sauce 5 Gram Honey 4 Gram Salt
  5. Toss and serve: Pour the dressing over the bulgur and vegetable mixture. Toss well to coat. Gently fold in the diced white cheese and give it one final, light mix.
    75 Gram Bulgur
  6. Enjoy your salad!
Igor Gjozinski 7/9/2025 Updated on 5/7/2026 Public
Classification
Category: Main Dish
Cuisine: Mediterranean
Difficulty: Medium
Servings: 2
Total Weight: 857g
Time Breakdown
20 min
15 min
15 min
Preparation
20m
Cooking
15m
Resting
15m
Total Time
50m
Nutrition
2
304
Calories
2
7.4 g
Protein
2
39.3 g
Carbs
2
13.2 g
Fat
Sugar: 10.9 g
Fiber: 7.7 g
Saturated Fat: 2.4 g
Unsaturated Fat: 0.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1388.8 mg
Calcium: 45.8 mg
Iron: 1mg
Potassium: 465.6mg
Salt: 0g
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