Lebanese tabouleh

Name: Lebanese tabouleh
Total time: 45 min
Yield: 2 servings
Ingredients: 3 Tbsps cooked bulgur wheat; 3 cups flatleaf parsley; 1 Tbsp fresh mint; 3 Tbsps green onions; 1 lemon juice; 2 Tbsps olive oil; 0.25 cup roma tomatoes

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

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:

212 kcal

Carbs

18 g

Fat

15 g

Protein

4 g

Share recipe: