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Author Notes: Lebanese Tabbouleh is a lovely herby salad which packs a mouthful of flavor. It is made using mint and parsley leaves, both of which are full of anti-oxidants, minerals and vitamins. Every household has it own preferred proportion of how much mint and parsley to use, but I like one part mint to two parts parsley. Tabbouleh makes a great refreshing side dish! —Erum @ www.TotalSalads.com
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- pepper, to taste
- 1 ounce mint leaves (without stalks), finely chopped
- 2 ounces parsley leaves (without stalks), finely chopped
- 4 scallions/spring onions, thinly sliced
- 4 ripe firm tomatoes, deseeded and finely chopped
- 8 ounces cooked bulgur
- Prepare the bulgur according to the directions on your package. I boil 3 ounces of dried bulgur in water for 10 minutes to get 8 ounces of cooked bulgur. Drain and allow to cool.
- Meanwhile, separate the parsley and mint leaves from their stalks (kids can help out here!). Discard the stalks, and finely chop the leaves. Put the leaves into a salad bowl.
- Chop the scallions/spring onions thinly and add them to the salad bowl.
- Deseed and finely dice the tomatoes and add them to the salad bowl.
- When the bulgur has cooled, add around 8 ounces to the salad bowl and mix well.
- Prepare the dressing by mixing the lemon juice, olive oil, salt and pepper together. Pour it over the salad and mix well.
- This dish should be served cold so refrigerate for at least an hour before serving.
- Tabbouleh keeps well in the refrigerator for upto 24 hours.
- This recipe was entered in the contest for Your Best Recipe with Mint
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