Classic Lebanese tabbouleh with bulgur, plenty of parsley and mint, tomatoes and cucumber — a fresh, light salad full of flavor. The key: chop the herbs very finely.
In a small bowl, whisk the oil, lemon juice, salt and black pepper until smooth.
Bowl
To assemble
2
Soak the bulgur half an hour in boiling water, drain and squeeze well.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
3
Mix the bulgur with the parsley, mint, green onion, tomatoes and cucumber.
Bowl
4
Dress just before serving, and toss well.
288calories
8 gprotein
26 gcarbs
15 gfat
● protein 11%● carbs 39%● fat 50%
Per serving (298 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
