EL PROFESSORSalads · Free
Parsley-Forward Tabbouleh
A finely chopped herb salad with a little bulgur.
- Preparation
- 25 min
- Cooking
- 0 min
- Resting / soaking / chilling
- 15 min
Contains / may contain: Wheat / gluten
Check every ingredient label and cross-contact risks; this is not an allergen-free guarantee.
Original editorial recipe. Kitchen testing has not yet been documented; times and yields are estimates.
Only portion size and nutrition per serving change; the ingredient quantities and method stay fixed for the original batch.
Nutrition & yield
Reference values for the written quantities. Results vary with products, preparation and any oil or marinade that is discarded.
Weigh the finished food without its container to calculate portion weight and values per 100 g. Weight does not correct for nutrient losses during cooking.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Energykcal | 719 | 180 | — |
| Proteing | 16.4 | 4.1 | — |
| Carbohydrateg | 68.6 | 17.1 | — |
| Fatg | 48.3 | 12.1 | — |
| Saturated fatg | 6.8 | 1.7 | — |
| Fibreg | 19.8 | 5 | — |
| Total sugarsg | Not available | Not available | — |
| Sodiummg | 1,907 | 477 | — |
Minerals & vitamins
The vitamins and minerals below estimate the ingredients before cooking losses.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Potassiummg | 2,497 | 624 | — |
| Calciummg | 443 | 111 | — |
| Ironmg | 19.3 | 4.8 | — |
| Magnesiummg | 242 | 60 | — |
| Phosphorusmg | 369 | 92 | — |
| Zincmg | 4.2 | 1 | — |
| Seleniumµg | Not available | Not available | — |
| Vitamin A (RAE)µg | 1,084.9 | 271.2 | — |
| Vitamin Cmg | 355 | 88.8 | — |
| Vitamin Dµg | 0 | 0 | — |
| Vitamin Emg | Not available | Not available | — |
| Vitamin Kµg | Not available | Not available | — |
| Total folateµg | 456 | 114 | — |
| Vitamin B12µg | 0 | 0 | — |
“Not available” means an ingredient lacks complete data; it does not mean zero.
Draining, squeezing or trimming affects yield and nutrients; these differences have not been measured.
How are these values calculated?
Reference ingredient values are multiplied by their weights, summed, then divided by the serving count. These are ingredient-composition estimates, not laboratory analysis of the dish. Cooking losses and vitamin/mineral retention have not been measured. Ingredient weight may include preparation liquids and is not finished yield.
Sources: USDA FoodData Central and reference product labels where needed. Brands differ.
A reference model; use your product label and measured finished yield for closer estimates.
Calculation assumptions & ingredient references
Reference details in English
- Bulgur soaking water is drained/squeezed; listed water mass is not final plate weight. Nutrient leaching is not modeled.
- fresh lemon juice: 60 ml × 1.03 g/ml.
- olive oil: 50 ml × 0.9 g/ml.
- Tap-water mineral content is a reference only; local water varies.
- drinking water: 80 ml × 1 g/ml.
- fine salt: 0.75 tsp × 6.0 g/tsp.
Ingredients
Method
Kitchen notes
- Fine bulgur hydrates without cooking; coarse bulgur is not interchangeable here.
- Dry herbs prevent a watery salad.
Storage
Best freshly dressed. Refrigerate leftovers promptly at 4°C or colder and use within 24 hours.