TabboulehParsley and Bulgur Salad

Name: Tabbouleh (Parsley and Bulgur Salad)
Total time: 30 min
Yield: 4
Cuisine: Lebanon
Ingredients: 50 g Bulgur (rinsed); 75 ml Water (hot); 120 g Fresh Parsley (very finely chopped); 20 g Fresh Mint (finely chopped); 250 g Tomato (finely chopped); 60 g Onion (very finely chopped); 60 ml Lemon Juice; 50 ml Extra Virgin Olive Oil; 6 g Salt; 2 g Black Pepper

A bright Lebanese herb salad with parsley as the main ingredient, balanced by juicy tomato, a little bulgur, and a sharp lemon and olive oil dressing. It is fresh, light, and best served soon after mixing.

Prep

30m

Cook

—

Serves

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Estimated

Nutrition

Per serving

179kcal

Calories

Protein

12g

Fat

17g

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

50g
Bulgur (rinsed)
75ml
Water (hot)
120g
Fresh Parsley (very finely chopped)
20g
Fresh Mint (finely chopped)
250g
Tomato (finely chopped)
60g
Onion (very finely chopped)

Dressing

60ml
Lemon Juice
50ml
Extra Virgin Olive Oil
6g
Salt
2g
Black Pepper

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 and pour over the hot water. Let it stand for 15 minutes, until tender, then drain any excess liquid and fluff with a fork.
02
Add the fresh parsley, fresh mint, tomato, and onion to the softened bulgur.
03
Whisk together the lemon juice, extra virgin olive oil, salt, and black pepper.
04
Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately or chill briefly before serving.

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