A NOMVEX RECIPE
Lebanese parsley and bulgur tabbouleh
Plant-based2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Parsley130 g
- Fine bulgur wheat65 g
- Tomatoes230 g
- Cucumber160 g
- Fresh mint25 g
- Lemon juice40 ml
- Olive oil30 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Soak bulgur in cool water following package directions, then drain thoroughly.
Finely chop parsley and mint; dice tomato and cucumber small.
Toss herbs, vegetables and bulgur; dress with lemon and oil just before serving.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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