Tabbouleh parsley salad with tomato, bulgur and mint

Lebanon · Levantine

Tabbouleh

A fresh parsley salad with tomato, bulgur, mint, lemon and olive oil.

  • Levantine
  • 20 min total time
  • 4 base servings
  • 1 version
  • 1 compatible option

Country

Lebanon

Cuisine

Levantine

Servings

4 servings

Prep

20 min

Cook

0 min

Total

20 min

1 version

1 compatible option

Makes 4 servings.

Let it rest briefly so bulgur absorbs dressing without losing freshness.

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Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

1 compatible option

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Parsley salad with bulgur, tomato, mint, lemon and olive oil.

Contains gluten from bulgur.

Version

  • Vegan

Contains

  • Gluten

Ingredients

  • 90 g fine bulgur Contains gluten.
  • 120 g fresh parsley, finely chopped
  • 220 g tomatoes, diced
  • 12 g fresh mint, chopped
  • 60 g spring onion, thinly sliced
  • 40 ml lemon juice
  • 35 ml olive oil
  • 4 g fine salt

Cooking method

Preparation

  1. Hydrate bulgur

    Soak bulgur in warm water until tender, then drain any excess.

  2. Combine vegetables

    Mix parsley, tomato, mint and spring onion in a bowl.

  3. Season

    Add bulgur, lemon juice, olive oil and salt, then toss gently.

  4. Rest and serve

    Let rest for 10 minutes before serving.

Frequently asked questions

Can I prepare tabbouleh in advance?

Yes. Keep it chilled and add a little extra lemon before serving if needed.

Why is gluten listed?

This recipe uses bulgur, which contains gluten.

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