Tabbouleh
A zesty Levantine herb salad — mostly parsley, with bulgur, tomato, and a sharp lemon dressing. Fresh, green, and bright.
25 min4 servings160 kcal / serving
by Culicious Kitchen
Ingredients
- 60 g fine bulgur wheat
- 3 large bunches parsley
- small handful fresh mint
- 3 tomatoes
- 4 green onions
- 1 lemon
- 4 tbsp extra-virgin olive oil
- salt and pepper
Method
- 1
Soak the fine bulgur in just enough warm water to cover for about 15 minutes, until softened, then drain and squeeze out any excess water. It should be tender but not mushy.
- 2
Chop the parsley as finely as you can — this is the bulk of the salad, so it's worth the effort. A very sharp knife and a dry, well-washed bunch make it easier.
- 3
Finely dice the tomatoes and slice the green onions. Chop the mint.
- 4
Combine the bulgur, parsley, mint, tomatoes, and green onions in a large bowl.
- 5
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.