Lebanese Tabbouleh
A bright, herb-forward salad with far more parsley than bulgur. Light, zesty and incredibly fresh — a staple of Lebanese mezze.
20 min
4 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
60 g fine bulgur wheat
200 g flat-leaf parsley (2 large bunches)
30 g fresh mint
3 medium ripe tomatoes
4 spring onions
60 ml lemon juice
60 ml extra-virgin olive oil
0.25 tsp ground allspice
👨🍳 Instructions
Rinse bulgur wheat. Cover with cold water and leave to soak for 20 minutes. Drain well and squeeze out excess moisture in a clean cloth.
Finely chop a huge bunch of flat-leaf parsley (including tender stems). Chop fresh mint leaves.
Dice tomatoes into small cubes. Thinly slice spring onions.
Combine bulgur, parsley, mint, tomatoes and spring onions in a large bowl.
Dress with lemon juice, olive oil, a pinch of allspice and salt. Toss gently.
Leave to rest 15 minutes so the bulgur absorbs the dressing. Taste and adjust before serving.
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