Description
A vibrant and fresh herb salad loaded with parsley, mint, and a hint of bulgur, dressed with lemon and olive oil.
Ingredients
Scale
- 3 large bunches fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- ¼ cup (40g) fine bulgur wheat
- 3 ripe Roma tomatoes, seeded and finely diced
- 5–6 scallions, thinly sliced
- ¼ cup (60ml) fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Soak the bulgur in lemon juice. Place the fine bulgur in a small bowl and pour lemon juice over it. Stir once and leave to soak for 20–30 minutes.
- Wash and completely dry the herbs. Wash parsley and mint, then dry thoroughly.
- Chop the parsley by hand, ensuring to remove all thick stems and chopping into fine pieces.
- Prepare the tomatoes by seeding and finely dicing them.
- Combine everything except the salt in a large bowl. Add parsley, mint, tomatoes, scallions, and bulgur, drizzled with olive oil. Toss gently.
- Add salt and mix once more. Taste and adjust as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Better if made several hours in advance. Tabbouleh will keep for up to 3 days in the fridge. Drain excess liquid before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg