The most famous recipe in the Lebanese cuisine, Tabouli salad. A wonderful salad to accompany your grilled meat.
Servings: 6 servings
- 1/2 cup (70g) fine #1 bulgur wheat.
- 1/2 to 3/4 cup fresh lemon juice. (Note1)
- 2 Tablespoons (4g) dry mint. (Note2).
- 3-4 firm Roma tomatoes finely diced.
- 5 green onions (65g) cleaned trimmed and sliced (white and green).
- 3 bunches (330g) fresh flat-leaf parsley, finely chopped.
- 1/2 cup (120ml) olive oil.
- 1 1/2 7g teaspoon salt.
Wash bulgur thoroughly, do not soak, drain. Place in a deep bowl.
Pour over lemon juice and dry mint if using, mixing them all well. (Note3)
Layer the other ingredients as follows, tomatoes, green onions and parsley.
If you are serving it right away (not recommended):
Let it set for about 30 minutes.
Add salt and oil, mix everything well together and refrigerate for at least an hour.
If you are serving it after 8 hours or more (recommended):
Cover and refrigerate for at least 8 hours.
Before serving by one hour, add salt, oil then mix everything well and refrigerate again for 1 hour.
Serve with romaine leaves or eat it by a fork.
Note1: Be aware that lemon juice tartness fades over time, meaning it will be so tart if you used it right away. But it was just perfect the next day.
Note2: You can use 1/3 cup finely chopped fresh mint leaves.
Note3: Some people like adding Arabic Bharat to the bulgur as well but I like it with only fry mint.
Calories: 242.8kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 19.1g | Sodium: 616.7mg | Potassium: 352.7mg | Fiber: 5.5g | Sugar: 3.5g | Vitamin A: 5550IU | Vitamin C: 123.3mg | Calcium: 99mg | Iron: 4.1mg