TabboulehParsley and Bulgur Salad

Name: Tabbouleh (Parsley and Bulgur Salad)
Total time: 25 min
Yield: 4
Cuisine: Jordan
Ingredients: 70 g Bulgur (fine); 120 ml Water (boiling); 180 g Fresh Parsley (finely chopped); 25 g Fresh Mint (finely chopped); 260 g Tomato (finely chopped); 90 g Onion (finely chopped); 70 ml Lemon Juice; 75 ml Extra Virgin Olive Oil; 8 g Salt

This bright salad is built around finely chopped parsley, mint, tomato, and bulgur, all brought together with lemon and olive oil. It is fresh, lively, and meant to taste predominantly of herbs rather than grain.

Prep

25m

Cook

—

Serves

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Estimated

Nutrition

Per serving

255kcal

Calories

Protein

18g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

70g
Bulgur (fine)
120ml
Water (boiling)
180g
Fresh Parsley (finely chopped)
25g
Fresh Mint (finely chopped)
260g
Tomato (finely chopped)
90g
Onion (finely chopped)

Dressing

70ml
Lemon Juice
75ml
Extra Virgin Olive Oil
8g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Place the bulgur in a bowl, pour over the boiling water, and let it stand until softened. Drain very well and cool.
02
Combine the bulgur with the fresh parsley, fresh mint, tomato, and onion.
03
Whisk the lemon juice, extra virgin olive oil, and salt.
04
Toss the dressing through the salad and let it stand for 10 minutes before serving.

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