Tabbouleh is the most famous salad in Lebanon and the Arab world. Unlike Westernized versions where wheat predominates, in the authentic version the protagonist is parsley: it is used in enormous quantities and bulgur is only the accompaniment. The result is a very green, fresh and aromatic salad.
Mediterranean
Parsley and bulgur tabbouleh with tomato and lemon
Classic Lebanese tabbouleh: plenty of fresh parsley, bulgur wheat, tomato, chives and lemon vinaigrette. Refreshing and nutritious Arabic salad.
- Lebanon
- Salad
- Light
- Low fat
- High fiber
- Low sugar
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 5 g
- Fiber 5 g
- Carbohydrates 22 g
- Fat 8 g
- Sodium 160 mg
Story behind the dish
Preparation
Parsley and bulgur tabbouleh with tomato and lemon is a preparation from Lebanon with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 large bunches of fresh parsley (leaves only).
- Have ready: 100 g fine bulgur wheat.
- Have ready: 4 ripe tomatoes, cut into very small cubes.
- Have ready: 4 finely chopped chives.
- Have ready: 20 fresh mint leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Hydrate the bulgur in boiling water for 10 minutes; drain and cool
Hydrate the bulgur in boiling water for 10 minutes; drain and cool. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Chop the parsley very finely (in a processor or by hand)
Chop the parsley very finely (in a processor or by hand). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Chop fine mint
Chop the mint fine. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Combine the parsley
Combine the parsley, mint, chives and tomato. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the drained bulgur
Add the drained bulgur. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Dress with lemon juice
Dress with lemon juice, oil and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Refrigerate 30 minutes before serving so that the flavors integrate.
Refrigerate 30 minutes before serving so that the flavors integrate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
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