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Tabbouleh
Also known as تبولة · tabouleh · tabbouli · taboule · parsley and bulgur salad
Overwhelmingly parsley, sharp with lemon and olive oil, with just enough bulgur to give it body. Fresh and green rather than filling.
Typical serving
180 kcal
usually 130–240 kcal
 Protein | 4 g |
|---|---|
 Carbs | 24 g |
 Fat | 8 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 40gbulgur
- 2 large bunchesflat parsley
- 1 small bunchmint
- 2tomatoes
- 3spring onions
- 1½ tbspolive oil
- 1lemon
Method
5 steps
soak · 15m walk awayBulgur under just-boiled water, covered.
chop · 12mParsley chopped fine but not to a paste — the knife should be sharp enough that the leaves stay green rather than bruising black.
- chop · 5m
Tomatoes diced small, seeds and all, spring onions sliced.
fold · 3mEverything together with oil, lemon and salt. It should look overwhelmingly green — this is a herb salad with grain in it, not the reverse.
finish · 1mTaste for lemon. Tabbouleh is almost always under-sharpened.
Worth knowing
A Levantine tabbouleh is a herb salad with a little grain in it, not a grain salad with herbs. The proportion is the dish.
More from the Middle Eastern kitchen
Closest in calories
Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
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