Middle Eastern Salad: Tabbouleh – a delicious recipe with bulgar wheat, lemons, handful, handful mint, tomatoes, spring onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse the bulgar in water several times and then let it soak in the juice of one of the lemons for 10 minutes.
2
Fluff with a fork and drain when the time has lapsed.
3
Wash, dry and finely chop the parsley with a very sharp knife.
4
It's really important to do this by hand (a blender will make it too pulpy).
5
Do the same with the mint.
6
Finely but roughly chop the tomatoes, draining off the excess juice, and add the herbs and chopped onions.
7
Sprinkle the bulgar wheat all over, then dress with the remaining lemon juice, extra virgin olive oil, cinnamon, salt and pepper.
8
Serve with some little gem lettuce leaves dipped into the salad around the bowl's edge.
9
These can be used to scoop it up.
296
kcal
Calories
16
g
Fat
43
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 g (1.4oz) bulgar wheat, 1 Juice of 3 lemons, 1 handful flat leaf parsley, 1 handful mint, and more.
Yes, Middle Eastern Salad: Tabbouleh falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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