Tabbouleh – a delicious recipe with romaine lettuce, bulgur wheat, parsley, tomatoes, cucumbers, scallions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Clean all of the vegetables thoroughly.
2
Pour the bulgur into a large mixing bowl and add water until just covered. Let sit 15 minutes or until water has been absorbed by the bulgur.
3
While waiting for the bulgur to absorb water, clean the heads of romaine lettuce separating into individual leaves and set aside. Keep at least one of the Romaine hearts whole and set aside.
4
Finely chop tomatoes, cucumbers, scallion and parsley, mix with the bulgur in the large mixing bowl until thoroughly mixed.
5
Mix the olive oil with the lemon juice and use to dress the salad. Season to taste with sea salt and black pepper.
6
Toss the salad, place Romaine heart vertically in the center of the bowl and serve with the whole leaves of Romaine.
206
kcal
Calories
12
g
Fat
21
g
Carbs
7
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 10 ingredients. The key ingredients include: 2 heads fresh romaine lettuce, 1/2 cup fine bulgur wheat, 3 bunches parsley, 3 medium tomatoes, and more.
Yes, 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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