Mediterranean 0 min

Tabbouleh

Name: Tabbouleh
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup fine bulgur wheat; 3 cups flat-leaf parsley, very finely chopped (about 3 large bunches); 1/2 cup fresh mint leaves, finely chopped; 3 Roma tomatoes, finely diced; 4 green onions, thinly sliced; 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; 1/2 teaspoon allspice; Salt and black pepper to taste

veganvegetarianhealthyquick

Ingredientsfor 2

145

Cal

Protein

16g

Carbs

Fat

11/4 cup fine bulgur wheat
23 cups flat-leaf parsley, very finely chopped (about 3 large bunches)
31/2 cup fresh mint leaves, finely chopped
43 Roma tomatoes, finely diced
54 green onions, thinly sliced
61/4 cup fresh lemon juice
71/4 cup extra-virgin olive oil
81/2 teaspoon allspice
9Salt and black pepper to taste

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Instructions

1
Place bulgur in a bowl and pour just enough cold water to cover. Let soak for 20 minutes until softened but still chewy. Drain well through a fine mesh strainer, pressing to remove excess water. The bulgur should be a minor player — tabbouleh is about the herbs.
2
Chop parsley and mint very finely by hand — do not use a food processor, which will bruise the herbs and make the salad soggy. Dice tomatoes and let them drain briefly in a strainer.
3
Combine bulgur, parsley, mint, tomatoes, and green onions in a large bowl. Drizzle with lemon juice and olive oil. Add allspice, season generously with salt and pepper. Toss well. Let rest 10–15 minutes for flavors to meld. The salad should taste bright, herbaceous, and tangy. Adjust lemon and salt before serving.