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
3 Tbsps
flatleaf parsley
3 cups
fresh mint
1 Tbsp
green onions
3 Tbsps
lemon juice
1
olive oil
2 Tbsps
roma tomatoes
0.25 cup
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:
Carbs
18 g
Fat
15 g
Protein
4 g
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