Cook and Scale
Tabbouleh
4 servings · 35 min total
A bright Lebanese herb salad of masses of parsley and mint with bulgur, tomato, lemon, and olive oil. Fresh and zingy.
Ingredients
- 100 g bulgur
- 120 g fresh parsley, finely chopped
- 30 g fresh mint, finely chopped
- 4 tomato, finely diced
- 4 spring onion, thinly sliced
- 5 tbsp olive oil
- 4 tbsp lemon juice
- salt to taste
- black pepper to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak and drain the bulgur — Cover the bulgur with boiling water and soak for 10 minutes until tender, then drain well and squeeze out excess moisture.
- 2.
Combine the salad ingredients — Toss the drained bulgur with the parsley, mint, tomato, and spring onion in a large bowl.
- 3.
Dress and rest the salad — Whisk the olive oil and lemon juice with salt and pepper, pour over the salad, and toss. Rest 10 minutes for the flavours to meld before serving.