Tabbouleh — Levantine Parsley Salad

⏱ 30 min · 🍽 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 3 bunch flat-leaf parsley
  • 1 bunch mint
  • 80 g fine bulgur
  • 400 g ripe tomatoes
  • 4 piece spring onions
  • 90 ml lemon juice
  • 75 ml olive oil
  • 1 pinch allspice
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Combine the bulgur with half of the lemon juice and 50 ml of cold water and let it soak until soft but still distinct.
  2. Dice the tomatoes very finely and let them drain in a sieve so the salad stays fresh and light.
  3. Wash the parsley and mint, spin them thoroughly dry and chop them very finely, tender stems included. Slice the spring onions into thin rings.
  4. Whisk the remaining lemon juice with the olive oil, allspice, salt and pepper to make a dressing.
  5. Toss the herbs, tomatoes, spring onions and bulgur with the dressing, adjust the seasoning and serve right away — tabbouleh is at its best when fresh.
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Tabbouleh — Levantine Parsley Salad
📖 Culinse
saladvegansummermediterranean

Tabbouleh — Levantine Parsley Salad

In a true tabbouleh, parsley is the star and bulgur plays the supporting role: loads of fresh herbs, juicy tomatoes, mint and a bright lemon dressing..

⏱

Kochzeit

30 min

🍽

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

275 kcal

Kalorien

5 g

Eiweiß

18 g

Fett

23 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Combine the bulgur with half of the lemon juice and 50 ml of cold water and let it soak until soft but still distinct.

  2. 2

    Dice the tomatoes very finely and let them drain in a sieve so the salad stays fresh and light.

  3. 3

    Wash the parsley and mint, spin them thoroughly dry and chop them very finely, tender stems included. Slice the spring onions into thin rings.

  4. 4

    Whisk the remaining lemon juice with the olive oil, allspice, salt and pepper to make a dressing.

  5. 5

    Toss the herbs, tomatoes, spring onions and bulgur with the dressing, adjust the seasoning and serve right away — tabbouleh is at its best when fresh.