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Tabbouleh (Lebanese Parsley and Lemon Salad)

Tabbouleh (Lebanese Parsley and Lemon Salad)

Tina Rizk
5 from 6 votes
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 318 kcal

Ingredients
  

  • 1/4 cup fine bulgur wheat uncooked
  • 1 cup hot water (almost boiling)
  • 2 bunches fresh parsley, de-stemmed
  • 5 leaves fresh mint, de-stemmed
  • 2 cups Roma tomatoes
  • 1 onion
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • salt and pepper, to taste

Instructions
 

  • Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
  • Chop the parsley very fine. Put in a bowl.
  • Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
  • Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
  • Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
  • Add the bulgur and season with salt.
  • Now add the lemon juice and olive oil and mix.
  • Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
  • For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 3gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 28mgPotassium: 546mgFiber: 5gSugar: 5gVitamin A: 3392IUVitamin C: 68mgCalcium: 65mgIron: 3mg
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