Tabbouleh

Name: Tabbouleh
Total time: 30 min
Yield: 3
Cuisine: Lebanese
Ingredients: 100 g Fresh parsley; 20 g Fresh mint; 300 g Tomato; 60 g Dry bulgur; 60 g Spring onion; 50 g Lemon juice; 30 g Olive oil; 120 g Water; 2 g Salt; 0.5 g Black pepper

A parsley-forward salad with tomato, fine bulgur and lemon.

Estimated total time: 30 minutes3 portionsAbout 200 kcal per portion

Finely chopped parsley, tomato and bulgur tabbouleh on a plate — Photo: Miansari66 · CC0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

100 g Fresh parsley
20 g Fresh mint
300 g Tomato
60 g Dry bulgur
60 g Spring onion
50 g Lemon juice
30 g Olive oil
120 g Water
2 g Salt
0.5 g Black pepper

Method

Cover fine bulgur with measured boiling water and leave for 15 minutes, then drain or squeeze away excess liquid and cool.
Wash herbs and dry well. Chop parsley and mint finely with a sharp knife.
Dice tomatoes small and thinly slice spring onion. Combine with herbs and softened bulgur.
Dress with lemon juice, oil, salt and pepper. Toss gently and rest for 5 minutes before serving.

Fine bulgur is used; coarser grades need cooking according to the packet. Bulgur contains wheat gluten.

تبولة

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

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