Dinner

Tabbouleh

The classic Lebanese herb salad — a mountain of parsley and mint with fine bulgur wheat, ripe tomatoes, and a sharp lemon-olive oil dressing.

StandardVegetarianVegan
173
kcal
5g
Protein
24g
Carbs
6g
Fat
£0.90
Per Serving
⏱ Prep: 15 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Cherry Tomatoes 150g cherry tomatoes 30 kcal
Lemon ½ lemon (juice) 10 kcal
Olive Oil 4 tsp olive oil 176.8 kcal
Spring Onions 3 spring onions 9.6 kcal
Bulgur Wheat 120g bulgur wheat 403.2 kcal
Fresh Coriander 80g fresh coriander 18.4 kcal
Fresh Mint 20g fresh mint 8.8 kcal
👨‍🍳 Method
  1. 1Cook bulgur wheat per packet (10–15 mins), drain well and cool.
  2. 2Finely chop parsley (use stems too), roughly chop fresh mint.
  3. 3Dice cherry tomatoes very small. Finely slice spring onions.
  4. 4Mix cooled bulgur with tomato, spring onion, parsley, and mint.
  5. 5Whisk together lemon juice, olive oil, and salt.
  6. 6Pour dressing over the tabbouleh and toss well.
  7. 7Serve immediately or refrigerate — improves after 30 mins.

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