mamaslebanesekitchen.com
Authentic Lebanese Tabbouleh Recipe
This is “the” Tabbouleh recipe that mom is famous for. Fresh, lemony, juicy, and did I say fresh? We hope you like it.
Prep
30 min
Cook
—
Total
30 min
Serves
4
Instructions
- 01
Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
- 02
Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
- 03
Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
- 04
Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
- 05
Finely chop onions, drain then mix with the 7-spices, set aside.
- 06
Finely chop the cucumber
- 07
Soak the bulgur in half of the lemon juice with a bit of salt.
- 08
Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
- 09
Serve as a side salad along with some lettuce leaves.
Nutrition
per serving · 3 Tablespoons
- Calories
- 252
- Protein
- 4g
- Carbs
- 20g
- Fat
- 19g
- Fiber
- 6g
- Sugar
- 6g
- Sat. fat
- 3g
- Sodium
- 332mg
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