Tabbouleh - Lebanon

3.7 3 ratings

Prep. 10min

Total 2 h 10min

6 portions

Ingredients

fresh flat-leaf parsley leaves and some stems
30 g
fresh mint leaves only, plus extra to serve
15 g
fresh coriander (optional) leaves and some stems
10 g
tomatoes cut into quarters and deseeded
500 g
spring onions/green onions cut into pieces (approx. 3 cm)
250 g
freshly squeezed lemon juice
80 g
bulgur (see Tips)
50 g
extra virgin olive oil
50 g
sea salt
2 pinches
ground black pepper
2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 54.8 mg

Protein 2.8 g

Calories 571 kJ / 136.5 kcal

Fat 8.7 g

Fibre 3.5 g

Saturated Fat 1.3 g

Carbohydrates 14.1 g

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Also featured in

Taste of home: Arab flavours & traditions 25 Recipes
Australia and New Zealand

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