Tabbouleh
A bright, herb-heavy parsley salad with a little bulgur, tomato, cucumber, mint and a sharp lemon and olive oil dressing.
- Servings
- 4
- Prep
- 25 min
- Total
- 40 min
Ingredients
Instructions
Put the bulgur in a small bowl, pour over half the lemon juice and a tablespoon of water, and let it soften for 15 minutes while you chop.
Chop the parsley and mint very finely with a sharp knife. Dry herbs chop cleanly; wet ones bruise, so dry them well after washing.
Put the herbs in a large bowl with the tomatoes, cucumber and green onions. Add the softened bulgur.
Dress with the rest of the lemon juice, the salt and the olive oil and toss well. Taste; it should be bright and lemony. Serve within a few hours.
Notes
- Tabbouleh is a parsley salad with a little grain, not the other way around.
- For a gluten-free version, swap the bulgur for cooked quinoa.
My notes
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Nutrition estimate
- Calories
- 210
- Protein
- 4 g
- Carbs
- 19 g
- Fat
- 14 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
