Salad
🌍 Public
🥜 Allergy aware
Tabbouleh (Parsley Salad)
Levantine salad made with plenty of parsley, bulgur, tomatoes, mint, and lemon juice. Fresh, filling, and the summer classic of Middle Eastern cuisine.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Levantinische Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 2 Bund | Parsley (flat-leaf) |
| 1 Bund | Mint (fresh) |
| 100 g | Bulgur (fine) |
| 3 Stück | Tomatoes |
| 3 Stück | Spring onions |
| 4 EL | Lemon juice |
| 5 EL | Olive oil |
| je 1 Prise | Salt, pepper |
Preparation
- 1 Pour 200 ml hot water over the bulgur and let it soak for 15 minutes.
- 2 Wash the parsley and mint, shake dry, and finely chop the leaves.
- 3 Cut the tomatoes into small cubes and the spring onions into thin rings.
- 4 Mix the bulgur, herbs, tomatoes, and spring onions.
- 5 Season with lemon juice, olive oil, salt, and pepper and let rest for 15 minutes before serving.
Notes & tips
Note: Contains gluten (bulgur). Authentic tabbouleh consists mainly of herbs — the bulgur is only the base. Serve with flatbread or as a side dish with grilled food.
Nutrition
estimated per serving- Calories
- 310 kcal
- Protein
- 7 g
- Fat
- 20 g
- Carbs
- 31 g
– = ingredient not in nutrition database (estimate incomplete)