Tabbouleh Salad
Fresh parsley salad with bulgur and tomato.
- prep 20 min
- cook 0 min
- total 20 min
- serves 4
- intermediate
- vegan
- Lebanon
Ingredients
- 100 g parsley
- 60 g bulgur
- 2 piece tomato
- 20 g mint
- 2 piece lemon
- 60 ml olive oil
Steps
- Soak bulgur in water 15 minutes.
- Finely chop parsley and mint.
- Dice tomatoes small.
- Mix all with lemon and oil.
- Season and chill.
≈ 180 kcal · 4 g protein · 20 g carbs · 10 g fat — per serving, estimate