Lebanese tabbouleh
Tabulé libanés
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 15 min
- Servings
- 4
Summary
Real tabbouleh is a parsley salad, not a couscous one: heaps of hand-chopped parsley and mint with tomato, spring onion and a little fine bulgur, dressed with plenty of lemon and olive oil.
Ingredients
- 3 u Tomato (firm)
- 2 u Lemon (juiced)
- Salt (to taste)
- 6 tablespoons Extra Virgin Olive Oil
- 3 bunches Parsley (flat-leaf, large)
- 1 bunch Mint (leaves only)
- 4 u Spring Onions
- 1 u Lettuce (romaine, to serve)
- 1 pinch Allspice (or Lebanese seven spice)
- 40 g Bulgur Wheat (fine)
Instructions
Rinse the bulgur, drain it and put it in a bowl with the juice of one lemon to soften while you chop everything else.
15 min
Wash the parsley and mint and dry them very well in a salad spinner or with a tea towel. Remove the thick stalks and chop the leaves very finely with a sharp knife.
Dice the tomatoes small, letting the juice drain away, and slice the spring onions into very thin rings.
In a serving dish, combine the herbs, tomato, onion and bulgur. Dress with the remaining lemon juice, the oil, salt and allspice and toss. Serve at once with lettuce leaves.
Notes
Chop the herbs by hand and make sure they are dry: a food processor turns them into paste. In Lebanon it is eaten scooped up with romaine lettuce or cabbage leaves. For a gluten-free version, use cooked and cooled quinoa instead of bulgur.
More information
StorageKeeps 1 day in the fridge
I made this
Have you made it? Tell us how it went.
Community versions
Would you change something? Publish your version: it will link back to this recipe.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
