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Lebanese Tabbouleh

Name: Lebanese Tabbouleh
Prep time: 48 min
Total time: 48 min
Yield: 4 people
Cuisine: French
Ingredients: 80 g bulgur wheat; 2 tomatoes; 1 bunch parsley; 1 spring onion (scallion); 3 tablespoons lemon juice; 3 tablespoons olive oil; salt; pepper

Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.

94 K 3.9/5 (23 reviews)

50 min.

Easy

1.75 €

4 people

8 Ingredients

Last modified on: September 28^th 2014

For 4 people, you will need:

1 80 g bulgur wheat
2 2 tomatoes
3 1 bunch parsley
4 1 spring onion (scallion)
5 3 tablespoons lemon juice
6 3 tablespoons olive oil
7 salt
8 pepper
Total weight: 495 grams

Times for this recipe

Preparation: 30 min.

Resting: 20 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 20 min.

Rinse 80 g bulgur wheat, put in a bowl and cover with cold water. Leave to soften for about 20 minutes.

Stage 2 - ⌛ 10 min.

Prepare 2 tomatoes and cut into small pieces after peeling.

Stage 3 - ⌛ 10 min.

Take the parsley leaves off their stalks (discard these) and chop.

Stage 4 - ⌛ 5 min.

Chop 1 spring onion (scallion) small and put into a salad bowl with the tomatoes and parsley.

Stage 5 - ⌛ 3 min.

Drain the bulgur wheat and add this to the bowl with 3 tablespoons lemon juice and 3 tablespoons olive oil.

Salt lightly, pepper and mix well.

Your Lebanese tabbouleh is ready.

Remarks

If you don't have spring onions, just use a small normal onion, red if possible.

Whether Lebanese tabbouleh should include mint or not is a good question: I don't think so, but you should go along with your own taste, of course.

Keeping: A few hours in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=6 %	90 RDI=8 %	50 RDI=7 %	800 RDI=40 %	3,360 RDI: 40 %
Per 100 g	2 RDI=1 %	20 RDI=2 %	9 RDI=1 %	160 RDI=8 %	680 RDI: 8 %
Per person	3 RDI=1 %	20 RDI=2 %	10 RDI=2 %	200 RDI=10 %	840 RDI: 10 %