Tabbouleh salad is a vegan, eggs-free, nuts-free, soy-free and lactose-free Arabic/Middle Eastern light and healthy recipe made of parsley, spring onions tomatoes lemons and bulgur.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 30 mins – easy
🍽 8 servings – 159 kcal per serving
|
Serving
123g |
Fat
9g |
Sat. fat
1g |
Sodium
53mg |
|
Carbs
19g |
Fibers
4g |
Sugars
2g |
Proteins
3g |
INGREDIENTS
- An eighth tsp black pepper
- An eighth tsp salt
- 5 oz parsley
- 6 spring onions
- 4 tomatoes
- 3 lemons
- 5 tbsp olive oil
- 1 cup bulgur
TOOLS
- 1 knife
- 1 saucepan
- 2 bowls
- 1 mixing spoon
- 1 tea towel
- 1 squeezer
STEPS
Chop parsley, spring onions, and tomatoes.
Squeeze lemon with a squeezer.
Heat 1 cup of water in a saucepan. Bring to a boil and turn off the heat.
Pour hot water in a bowl and add bulgur to it. Cover with a tea towel and set aside for 20 minutes.
Combine tomatoes, onions, parsley, olive oil, and lemon juice in a bowl with a spoon. Season with an eighth tsp of salt and black pepper.
Remove the tea towel from the bowl to get cooked bulgur.
Transfer the bulgur to the salad bowl and stir with a mixing spoon to get a tabbouleh salad.
It’s ready to be served !
