Lebanese tabouleh
Dairy free
Vegetarian
Vegan

Lebanese tabouleh

A simple and refreshing Lebanese dish made with bulgur wheat, parsley, tomatoes, and mint, dressed with olive oil and lemon juice. A great vegan option packed with vitamins A, C, and K, as well as iron and fiber. Perfect for a light lunch or as a side dish for a Mediterranean meal.

Ingredients

cooked bulgur wheat

cooked bulgur wheat

3 Tbsps

flatleaf parsley

flatleaf parsley

180 g

fresh mint

fresh mint

1 Tbsp

green onions

green onions

3 Tbsps

lemon juice

lemon juice

1

olive oil

olive oil

2 Tbsps

roma tomatoes

roma tomatoes

59.15 g

Method

  • Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.In a food processor pulse parsley and mint until finely chopped.
  • Transfer to a large mixing bowl.
  • Add green onions, tomatoes and bulgur wheat; stir to combine.Toss with lemon juice and olive oil. Refrigerate for an hour before serving.
  • Serve on its own or with pita bread
  • Serves 2

Nutrition:

212 kcal

Carbs

18 g

Fat

15 g

Protein

4 g

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