TabboulehParsley and Bulgur Salad

Name: Tabbouleh (Parsley and Bulgur Salad)
Total time: 25 min
Yield: 4
Cuisine: Palestine
Ingredients: 90 g Bulgur (rinsed); 120 ml Water (hot); 260 g Tomato (finely chopped); 90 g Onion (finely chopped); 90 g Fresh Parsley (finely chopped); 18 g Fresh Mint (finely chopped); 60 ml Lemon Juice; 50 ml Extra Virgin Olive Oil; 6 g Salt; 1 g Black Pepper

A fresh herb salad built around parsley, mint, tomato, and a small amount of bulgur, brought together with plenty of lemon and olive oil. It is light, vibrant, and best served cool.

Prep

25m

Cook

—

Serves

Regional versions

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Jordan
Lebanon
Palestine
Syria

Estimated

Nutrition

Per serving

213kcal

Calories

Protein

12g

Fat

25g

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

90g
Bulgur (rinsed)
120ml
Water (hot)
260g
Tomato (finely chopped)
90g
Onion (finely chopped)
90g
Fresh Parsley (finely chopped)
18g
Fresh Mint (finely chopped)

Dressing

60ml
Lemon Juice
50ml
Extra Virgin Olive Oil
6g
Salt
1g
Black Pepper

Cook through it

Method

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

5 steps

01
Soak the bulgur in the hot water until tender, then drain well and let it cool.
02
Combine the soaked bulgur, tomato, onion, fresh parsley, and fresh mint in a bowl.
03
Whisk together the lemon juice, extra virgin olive oil, salt, and black pepper.
04
Pour the dressing over the salad and toss gently so the herbs stay light and fluffy.
05
Let the salad stand briefly before serving so the flavors meld.

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