Salads
Tabbouleh
The Lebanese way: a mountain of parsley and mint with tomato, a little bulgur and lots of lemon.
- 25 min25 prep · 0 cook
- EasyDifficulty
- 230 kcalper serving
Ingredients
4 servings
- Fine bulgur50 g
- Flat-leaf parsley150 g
- Fresh mint20 g
- Ripe tomatoes3
- Spring onions3
- Lemons2
- Olive oil5 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the bulgur and soak it in the lemon juice until soft.
- 2
Wash the parsley and mint and dry them very well.
- 3
Pick the leaves and chop them finely with a sharp knife, without crushing them.
- 4
Dice the tomatoes small and finely slice the spring onions.
- 5
Mix everything with the bulgur, oil, salt and pepper. Serve soon, while the herbs are bright green.
Tips and questions
- Why is there so little bulgur?
- Real Lebanese tabbouleh is a parsley salad with a little bulgur, not a grain salad with some herbs.
- Can I make it gluten-free?
- Yes, swap the bulgur for the same amount of cooked and cooled quinoa.
- How long does it keep?
- It is best the same day. In the fridge it lasts a day, but the herbs darken and the tomato releases water.
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