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Tabbouleh - Lebanon
3.0 2 ratings
Prep. 10 min
Total 2 h 10 min
6 portions
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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

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Also featured in

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

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