Tabbouleh bel Roz Recipe

Name: Tabbouleh bel Roz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup basmati rice; Salt; Juice of 23 lemons; 1/2 cup extra-virgin olive oil; Pepper; 2 cups chopped flat-leaf parsley; 1/2 cup chopped mint; 10 scallions, chopped; 5 firm ripe tomatoes, cut into small dice; 2 hearts of romaine or Bibb lettuce to garnish

Servings: persons

3/4 cup basmati rice
Salt
Juice of 23 lemons
1/2 cup extra-virgin olive oil
Pepper
2 cups chopped flat-leaf parsley
1/2 cup chopped mint
10 scallions, chopped
5 firm ripe tomatoes, cut into small dice
2 hearts of romaine or Bibb lettuce to garnish

1
Pour boiling water over the rice, leave for a few minutes, then rinse and drain.
2
Boil in salted water for about 14 minutes, then drain and pour back into the pan.
3
Put the lid on and leave over low heat (it will steam) for 15 minutes, or until tender.
4
While still hot, dress with the lemon juice and olive oil and a little salt and pepper.
5
Just before serving, mix with the parsley, mint, and scallions.
6
Serve topped with the tomatoes and garnished with a ring of lettuce leaves stuck around the edge of the salad.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup basmati rice, Salt, Juice of 23 lemons, 1/2 cup extra-virgin olive oil, and more.

Yes, Tabbouleh bel Roz 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.

Tabbouleh bel Roz

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