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Lebanese tabouleh

Salads121 minutes4 people100 calories
1/52/53/54/55/5 (22 votes)
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By Ana Valdes

tabule-lebanese

El Tabulate (or tabbouleh) Lebanese is different from moroccan tabouleh, most popular internationally. The Lebanese tabouleh is made with bulgur, a type of cooked wheat that you will find in international food establishments, in health food stores or in organic supermarkets. There is thick bulgur and fine bulgur. You can make it with either of the two.

They say that this tabbouleh tastes like Mojito. And it is because it has a good amount of fresh mint and lemon. But this salad vegan own of the lebanese cuisine It also has spring onion, tomato and parsley, a lot of parsley. It is very refreshing and can be used as a dish in itself or as a garnish for other dishes. Is very easy, I hope you like it.

Lebanese tabouleh

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Lebanese tabouleh is a vegan salad made with bulgur and a good amount of peppermint and parsley. It also has spring onion, natural tomato, lemon and olive oil. Better if we let it rest for a couple of hours in the fridge once it's done.

  • Ana Valdes
  • Kitchen: lebanese
  • Recipe type: salads
  • Calories: 100
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 70 g bulgur
  • 120 g spring onion
  • 120 g of natural tomato that is not very ripe.
  • 1 glass (approx. 250 ml) fresh mint leaves
  • 2 glasses (approx. 250 ml) of fresh parsley leaves
  • 50 ml lemon juice
  • 50 ml of aceite oliva
  • salt to taste
  • ground black pepper to taste

Preparation

  1. We hydrate the bulgur following the instructions on the package. We booked.

  2. Put the mint leaves and parsley leaves in the glass. We sting at the blow of turbo. We take out and mix with the bulgur.

  3. Put the onion cut into quarters in the glass. We chop during 5 seconds at speed 4. We take out and mix with the above.

  4. we introduce the tomato cut into quarters. Let's chop during 5 seconds at speed 4. We take out and mix with the above.

  5. Add salt to taste to the whole and mix gently with a spoon.

  6. Put the lemon juice, olive oil, and pepper in the glass. We mix during 7 seconds at speed 3. We dress the salad with the resulting mixture.

  7. We can serve it immediately, but if we let it sit for a couple hours covered in the fridge, the flavors will mix and it will be much better.

Equivalences with TM21

TM31 / TM21 equivalences

More information - Taboulé, cold couscous salad


Discover other recipes of: International kitchen, Salads and Vegetables, Easy, Less than 15 minutes, Summer recipes, Regime, Vegans, Vegetarian

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