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Lebanese Tabbouleh Salad (Tabouli)
Make tabbouleh (tabouli) salad with finely chopped parsley, tomatoes, a little bulgur, and a lemon–olive oil dressing. Bright, fresh, and zingy, enjoy it by the forkful or scoop it with lettuce leaves.
Prep
10 min
Cook
—
Total
10 min
Serves
4
Instructions
- 01
Make the dressing in a small bowl. Combine the olive oil, lemon juice, bulgur wheat, salt, and pepper. Whisk well and set aside.
- 02
Bundle the parsley. Wash well under running water or in a large bowl filled with water. Dry well with a salad spinner or a kitchen towel.
- 03
Place a bunch of parsley on your cutting board. Using a sharp knife, cut off the hard ends, then carefully chop the leaves finely, making sure to go through each chop just once (otherwise, the parsley will bruise).
- 04
Wash and pat dry the tomatoes dry, then dice them finely into small pieces. Finely dice the green onions and cut the mint leaves into strips.
- 05
Place the chopped ingredients into a large salad bowl. Pour the dressing and toss well to combine.Serve the tabbouleh with crisp lettuce leaves!
Nutrition
per serving · 1 serving
- Calories
- 189
- Protein
- 3g
- Carbs
- 15g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 6g
- Sat. fat
- 2g
- Sodium
- 332mg
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