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
Ingredients
- Dressing Ingredients
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4 tablespoons
freshly squeezed lemon juice
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4 tablespoons
extra virgin olive oil
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1/2 teaspoon
salt
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pepper, to taste
- Salad Ingredients
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1 ounce
mint leaves (without stalks), finely chopped
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2 ounces
parsley leaves (without stalks), finely chopped
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4
scallions/spring onions, thinly sliced
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4
ripe firm tomatoes, deseeded and finely chopped
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8 ounces
cooked bulgur
Directions
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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.
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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.
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Chop the scallions/spring onions thinly and add them to the salad bowl.
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Deseed and finely dice the tomatoes and add them to the salad bowl.
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When the bulgur has cooled, add around 8 ounces to the salad bowl and mix well.
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Prepare the dressing by mixing the lemon juice, olive oil, salt and pepper together. Pour it over the salad and mix well.
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This dish should be served cold so refrigerate for at least an hour before serving.
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Tabbouleh keeps well in the refrigerator for upto 24 hours.
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