Tabbouleh - Lebanon

3.0 2 ratings

Prep. 10 min

Total 2 h 10 min

6 portions

Ingredients

fresh flat-leaf parsley leaves and some stems
30 g
fresh mint leaves only, plus extra to serve
15 g
fresh coriander (optional) leaves and some stems
10 g
tomatoes cut into quarters and deseeded
500 g
spring onions/green onions cut into pieces (approx. 3 cm)
250 g
freshly squeezed lemon juice
80 g
bulgur (see Tips)
50 g
extra virgin olive oil
50 g
sea salt
2 pinches
ground black pepper
2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 54.8 mg

Protein 2.8 g

Calories 571 kJ / 136.5 kcal

Fat 8.7 g

Fibre 3.5 g

Saturated Fat 1.3 g

Carbohydrates 14.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Taste of home: Arab flavours & traditions 25 Recipes
Australia and New Zealand

You might also like...

Show all

Miso coleslaw

20 min

Salmon, asparagus and potato salad

40 min

Chicken Katsu Sandwich Sushi (Onigirazu)

1 h 30 min

Mediterranean pasta salad

50 min

Quinoa tabouli

12 h 40 min

Freekeh salad with pickled avocado

25 h

Steamed pork pancakes (Bianca Mazur)

28 h 20 min

Shiraz and black pepper pate

3 h

Versatile smooth soup

45 min

Green pea and feta hummus wraps

10 min

Beetroot carpaccio with burrata

1 h 25 min

Sicilian prawn salad

40 min

Show all