Tabbouli/Tabbouleh - Lebanese Parsley Salad
Lebanese parsley salad ; Tabbouli/Tabbouleh, is full of nutritious ingredients, delicious and very easy to make.
Ingredients
- 3 cups Parsley stripped from stalk
- ½ cup Mint
- ¼ Cucumber
- 3 Spring onions
- 2 Tomatoes
- Salt to taste
- 1 Lemon juiced
- 2 tablespoons Extra virgin olive oil
- ¼ cup Bulgur wheat cooked
- ¼ teaspoon Ground Black pepper
Instructions
- If you’re using raw bulgur wheat, prepare according to pack instructions.
- Wash the parsley and mint by dunking in water a few times until the water runs clear, then shake or pat dry with a napkin to dry. Next, wash the cucumbers, tomatoes and spring onions.
- Remove the stalk from the parsley and slice the leaves finely. Strip the mint leaves and slice too.
- Cut the tomatoes in half and remove the seeds and pulp, leaving only the firm flesh. Do the same for the cucumber and chop both vegetables. Chop the spring onions.
- Remove any excess liquid in the chopped herbs and vegetables by draining in a colander.
- Assemble the bulgur, parsley, mint, tomatoes, cucumber and spring onions in a bowl. Squeeze in the lemon juice, add the extra virgin olive oil and a pinch of salt. Add the black pepper, and then toss.
Nutrition
Calories: 93kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 24mgPotassium: 380mgFiber: 4gSugar: 2gVitamin A: 3254IUVitamin C: 60mgCalcium: 71mgIron: 3mg
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