Lunch · Lebanese · 20 min
Lebanese Parsley and Bulgur Tabbouleh
- Calories
- 155
- Protein
- 5g
- Carbs
- 18g
- Fat
- 6g
Ingredients
- 53.5 g flat-leaf parsley
- 10.7 g bulgur wheat
- 11.9 g cucumber
- 89.1 g fresh tomato
- 10 g fresh mint
- 15 g scallions
- 1 tsp extra virgin olive oil
- 1 tbsp lemon juice
- 0.25 tsp salt
- 1 pinch ground allspice
Method
- 01Rinse the dry bulgur wheat in cold water, then soak in cold water for 15 minutes until tender; drain thoroughly and squeeze out any excess moisture.
- 02Wash the flat-leaf parsley and mint thoroughly, dry completely, and mince finely using a sharp knife without bruising the leaves.
- 03In a large chilled mixing bowl, combine the chopped parsley, fresh mint, finely diced cucumber, chopped tomatoes, and scallions.
- 04Fold the soaked and drained bulgur wheat gently into the herb and vegetable mixture.
- 05Whisk together the extra virgin olive oil, fresh lemon juice, salt, and ground allspice in a small bowl to create the dressing.
- 06Pour the dressing over the tabbouleh and toss lightly to coat. Serve immediately while fresh and crisp.
Cook it with the whole plan around it
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