Lebanon · salad · English edition
Tabbouleh
A parsley salad with a little bulgur in it, not the other way round. There is ten times more herb than grain.
4 servings · 25 minutes (estimated)
Ingredients
Quantities for 4 servings.
- 200 g Flat-leaf parsley, three large bunches
- 30 g Mint
- 40 g Fine bulgur
- 4 piece Tomatoes, finely diced
- 4 piece Spring onion
- 2 piece Lemons, juiced
- 60 ml Olive oil
- 0.5 tsp Ground allspice
- to taste Salt
Method
- Rinse the bulgur and pour the juice of one lemon over it. Leave it to swell for fifteen minutes.
- Wash the parsley well in advance and dry it thoroughly — an hour on a cloth is not too much. Strip the thick stems and chop it fine but without pulverising it.
- Dice the tomatoes small and salt them separately: the juice they give up goes into the bulgur.
- Mix everything with the juice of the second lemon, the oil and the allspice. Let it stand ten minutes before serving.
Recipe data adapted from UniTools, CC BY-SA 4.0. Changes: page design, formatting and integration in NOMVEX Food. This adapted recipe text is shared under CC BY-SA 4.0. Image credit and its separate licence are shown below the photo, where available.