Tabbouleh (also known as Tabouli) is a healthy green authentic Lebanese salad. It’s made from bulgur, tomatoes, finely chopped parsley, mint, and onion, seasoned with olive oil, lemon juice and salt.
Highly nutritious with all the parsley; which is rich in vitamins A, C and K, and packed with flavonoids and antioxidants. If you want a gluten-free version, try substituting the Burgul with Quinoa.
In traditional Lebanese cuisine, Tabbouleh is usually served along with mezze, a selection of small dishes served at the beginning of a large-scale meal. It can be eaten in pita bread, scooped onto pita bread, or eaten traditionally with a fork.
- Bulgur (1/2 cup)
- Olive Oil (3 tbsp)
- Fresh Flat-leaf Parsley (2 cups finely chopped)
- Fresh Mint Leaves (1/2 cup finely chopped)
- Spring Onions (4 or 5 finely chopped)
- Cherry Tomatoes (10, cut in wedges)
- Fresh Lemon Juice (1/2 cup)
- Salt & Pepper
- Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl or pan. Pour 1 cup boiling water over, then cover with a lid and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Finely chop the flat-leaf parsley, mint and spring onions. Cut the cherry tomatoes into halves.
- Mix the bulgur with parsley, mint, onions and tomatoes. Sprinkle olive oil, lemon juice, salt and pepper on top.
- If you want a gluten-free version, try substituting the Bulgur with Quinoa.