Tabbouleh With Marinated Artichokes and Baby Spinach
100 mins (prep 20, cooking 80)
22 ingredients
4 servings
This healthy Middle Eastern recipe is from Deborah Knight (Mosaic in Scottsdale, AZ), F&W pick for one of America's Best New Chefs in 2002.

Categories:  side-dish , pasta,-rice-and-grains , lunch~snacks , grains , <-4-hours , vegetarian , brunch , vegetable , southwest-asia-(middle-east) , time-to-make , asian ,
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Serving Size (29.84 g)
Servings 4
Amount per Serving
Calories 202.65 Calories from Fat 200.61
% Daily Value *
Total Fat 22.29g 137.17%
Saturated Fat 3.1g 62.03%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.06mg 0.18%
Total Carbohydrate 1.7g 2.26%
Dietary Fiber 1.05 g 16.76%
Sugars 0.1 g %
Protein 0.22g 1.77%
Vitamin A 41.92IU% Vitamin C 0.06mg%
Calcium 39.58mg% Iron 1.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large artichokes, cumin seed, sherry wine vinegar, finely chopped, fresh ground pepper, boiling water, coarse bulgur, fresh lemon juice, fresh, plum tomato, chopped mint, freshly ground black pepper, packed baby spinach leaves, crumbled feta cheese, toasted pine nuts