Tabbouleh
A fine parsley salad with bulgur, tomato and a refreshing squeeze of lemon.
- ⏱Time25 min
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving210 kcal
Ingredients for 4 people
- Parsley3 bunches, finely chopped
- Bulgur1/4 cup fine bulgur
- Tomato3, finely diced
- Onion1 small, finely chopped
- Lemon2, juiced
- Olive oil4 tbsp
- Saltto taste
Optional extras
- Mint1/2 bunch, chopped
- Green onions3 stalks, chopped
- Seven spicesa pinch
- Lettuceleaves, for serving
Nutrition per serving
- Calories
- 210
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 14 g
Approximate values; they vary with the exact ingredients you use.
Method
Wash the 1/4 cup of fine bulgur and soak it in a little water for 10 minutes, then squeeze it well by hand.
Wash the 3 bunches of parsley, let them drip, then dry them completely with a clean towel.
Remove the thick stems and chop the parsley finely with a sharp knife; chop the mint too if you have it.
Dice the tomatoes small and finely chop the onion; chop the spring onions too if using.
In a wide bowl, put the bulgur at the bottom with the tomatoes and onion on top, and leave for 5 minutes so the bulgur soaks up their juices.
Add the parsley on top, with the mint and spring onions if using.
Just before serving, add the juice of the 2 lemons, the 4 tbsp olive oil and salt, plus a pinch of seven spices if you have it.
Toss gently with two spoons, taste for salt and sourness, and serve straight away with lettuce leaves on the side if you have them.
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