Tabbouleh

Name: Tabbouleh
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 40g Fine Bulgur (No. 1); 80ml Lemon Juice, fresh; 2 bunches of Flat-Leaf Parsley, leaves, finely chopped; 1 bunch of Mint, fresh, leaves finely chopped; 3 medium Tomatoes, finely diced; 4 Scallions, thinly sliced; 80ml Extra Virgin Olive Oil; 1 tsp Sea Salt, fine, plus more to taste; 1/4 tsp Pepper (Black), freshly ground; 1 head (small) of Romaine Lettuce, leaves separated for serving

This bright, herb-forward Tabbouleh is a refreshing Middle Eastern salad that celebrates lots of finely chopped parsley, cooling mint, juicy tomatoes and a tangy lemon-olive oil dressing. Light, zesty and full of texture, it makes a lively side or a fresh filling for lettuce cups. Serve chilled for best flavor.

This bright, herb-forward Tabbouleh is a refreshing Middle Eastern salad that celebrates lots of finely chopped parsley, cooling m... Show more

Traditional Middle Eastern Recipe

Health Grade

A+ · Excellent

Rating

4.4

Time

25 min

Price

1,05 €

Calories

246 kcal

vegan

low calorie

healthy

quick

easy

low carb

Method

Soak the bulgur

In a medium bowl, stir the Fine Bulgur with the Fresh Lemon Juice until every grain is moistened. Let it sit for 15 minutes while you prep the herbs and vegetables, until most of the lemon juice is absorbed and the grains are tender but still a little chewy.

Wash the produce

While the bulgur sits, rinse the Flat-Leaf Parsley, Mint, Tomatoes, Scallions, and Romaine Lettuce under cold water. Shake off the excess water and pat everything dry well so the salad stays crisp and bright.

Chop everything

Strip the parsley and mint leaves from any thick stems, then finely chop the herbs. Finely dice the tomatoes and thinly slice the scallions, and keep the romaine leaves whole for serving.

Toss the salad

Add the chopped herbs, tomatoes, and scallions to the bowl with the bulgur. Drizzle in the Extra Virgin Olive Oil, sprinkle with the Sea Salt and Black Pepper, and toss gently but thoroughly until everything is evenly coated and the salad looks fluffy and glossy. Taste and add a little more salt if needed.

Assemble and serve

Arrange the romaine leaves on a platter or tuck them into a wide serving bowl, then spoon the tabbouleh on top or into the leaves. Serve right away so the herbs stay bright and the romaine stays crisp.