30min 4 ppl
Tabbouleh
30 minutes
4 people
Easy≤30 min & ≤6 steps
30 min · 6 steps
Easy: ≤30 min and ≤6 steps
150 kcalper person
Protein 3g
Carbs 16g
Fats 9g
About this dish
Properly done, this is a herb salad that happens to contain grain rather than the reverse: finely chopped parsley and mint carry it, with just enough soaked bulgur to bind the lemony dressing. Deseeding the tomatoes first keeps the whole bowl from turning watery.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Flat-leaf parsleyvery finely chopped150 g
- Fresh Mintfinely chopped15 g
- Spring onionsfinely sliced4 whole
- Tomatoesdeseeded and finely diced3 whole
- Lemon juicefreshly squeezed60 ml
Dried Goods
- Bulgur wheatfine grade, rinsed40 g
Spices & Seasonings
- Fine sea salt0.5 tsp
- Black pepper0.25 tsp
Oils & Condiments
- Extra-virgin olive oil60 ml
Utensils
- Fine-mesh sieve
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Rinse the bulgur wheat under cold water, then put it in a small bowl, cover with cold water and leave to soak until softened and the water is absorbed.
Approx. 2 minutes
2
Drain the soaked bulgur well in a fine-mesh sieve, pressing out any excess water with the back of a spoon.
Approx. 3 minutes
3
Very finely chop the parsley and mint by hand until they are almost minced, since a food processor will bruise the leaves and turn them grey.
Approx. 15 minutes
4
Finely slice the spring onions and finely dice the deseeded tomatoes.
Approx. 5 minutes
5
Combine the drained bulgur, chopped herbs, spring onions and tomatoes in a large mixing bowl.
Approx. 3 minutes
6
Whisk the lemon juice, extra-virgin olive oil, salt and black pepper together, pour over the salad and toss well just before serving.
Approx. 2 minutes
