Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
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Turkey Tabbouleh
Cookbook
Yield : Serves 4 to 6
Ingredients
- 1 cup (250 mL) bulgur
- 1½ cups (375 mL) cold water
- 3 green onions, sliced
- 1 large tart apple, peeled and diced
- 1 clove garlic, minced
- 1 stalk celery, diced
- 3 cups (750 mL) diced skinned roasted turkey
- 1 cup (250 mL) finely chopped fresh Italian (flat-leaf) parsley
- 1 cup (250 mL) plain yogurt
- ½ cup (125 mL) chopped almonds
- 6 tbsp (90 mL) extra-virgin olive oil
- ¼ cup (50 mL) finely chopped red onion
- Salt and freshly ground black pepper to taste
Directions
Soak bulgur in cold water until liquid is absorbed. Stir in the remaining ingredients. Cover and refrigerate for about 1 hour, until chilled.
© 2007 Andrew Schloss
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.
411 kcal
12 % daily value
29 % daily value
2 % daily value
552 mg
96 mg
28 g
7 g
7 g
29 g
74 mg
375 mg
4 g
22 g
18 % daily value
