Tabbouleh
Fresh parsley and bulgur salad with tomatoes, mint, lemon, and olive oil.
- prep 20 min
- cook 0 min
- total 20 min
- serves 4
- intermediate
- vegetarian
- Lebanon
Ingredients
- 100 g bulgur wheat
- 3 bunches parsley
- 1 bunch mint
- 3 tomatoes
- 4 tbsp lemon juice
- 4 tbsp olive oil
- 3 scallions
Steps
- Soak bulgur in hot water 15 minutes, then drain.
- Finely chop parsley (the star — lots of it!).
- Dice tomatoes small, then chop mint and scallions.
- Combine everything with lemon juice and olive oil.
- Season and let sit 30 minutes before serving.
≈ 160 kcal · 4 g protein · 18 g carbs · 9 g fat — per serving, estimate