Lebanon

Tabbouleh

Name: Tabbouleh
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 large bunches finely chopped flat leaf parsley; 1/2 cup chopped mint leaves; 3 tbsp fine bulgur bulgur (bulgur wheat); 2 large finely diced tomato; 3 finely sliced spring onion (green onion, scallion); 4 tbsp lemon juice; 3 tbsp olive oil; 1/4 tsp black pepper; Salt, to taste

A herb salad with a little bulgur, not the other way round.

30 minTime

3 gProtein each

mildSpice

Parsley's finest hour2 chapters · 1 min read

Make it your way

Grandma's wayLebanese style, more parsley than grain.

The original

168kcalsame

3 gproteinsame

4 gfibresame

30minutessame

The original tabbouleh.

Per serving, worked out from the ingredient table.

Ingredients

Flat leaf parsley2 large bunches, finely chopped

Mint leaves½ cup, chopped

Bulgur (bulgur wheat)3 tbsp fine bulgur

Tomato2 large, finely diced

Spring onion (green onion, scallion)3, finely sliced

Lemon juice4 tbsp

Olive oil3 tbsp

Black pepper¼ tsp

Saltto taste

Method

4 steps

1Rinse the bulgur and leave it to soften in the lemon juice for 15 minutes.
2Wash and thoroughly dry the parsley and mint, then chop finely with a sharp knife.
3Dice tomatoes small and let them drain for a few minutes.
4Combine herbs, tomato, spring onion and bulgur. Dress with oil, salt and pepper and toss.

Serve it like this

Mound in a bowl and tuck crisp lettuce leaves around the edge for scooping. Serve cool, freshly dressed.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tabbouleh

Make it your way

Ingredients

Method

Make it a meal