Tabbouleh — Levantine Parsley Salad

⏱ 30 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 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

Instructions

  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
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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..

⏱

Cook time

30 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

275 kcal

Calories

5 g

Protein

18 g

Fat

23 g

Carbs

Ingredients

For 4 servings

  • 🛒

Instructions

  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.

Tabbouleh — Levantine Parsley Salad Recipe | Culinse