Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Tabbouleh is a Lebanese salad that is mostly parsley, not grain. Finely chopped parsley and mint are mixed with tomatoes, spring onions and a small amount of bulgur, then dressed with lemon juice and olive oil.
Dry herbs well before chopping so the salad stays fresh, not soggy.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Dextar Studio on Pexels; Photo 2: Anthony Rahayel on Pexels; Photo 3: Ali Dashti on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Tabbouleh (Lebanese Parsley Salad)
Description
Lebanese tabbouleh with lots of fresh parsley, mint, tomato, a little bulgur and a lemon-olive oil dressing. Vegan and ready in 25 minutes.Ingredients
For the salad
Instructions
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Soak the bulgur in 2 tablespoons of the lemon juice and a splash of water for 15 minutes, until softened. Drain any excess.
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Finely chop the parsley and mint with a sharp knife, working in batches. Avoid a food processor, which bruises the leaves.
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Dice the tomatoes and let them drain briefly in a sieve.
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Combine herbs, tomatoes, spring onions and bulgur in a bowl.
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Dress with the remaining lemon juice, the olive oil, salt and pepper and toss well.
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Serve with crisp lettuce leaves or pita. Taste and adjust lemon and salt.
