Lebanon / Salad
UniTools
Tabbouleh
A parsley salad with a little bulgur in it, not the other way round. There is ten times more herb than grain.
Ingredients
ServingsOriginal: Serves 4
- Flat-leaf parsley, three large bunches200 g
- Mint30 g
- Fine bulgur40 g
- Tomatoes, finely diced4
- Spring onion4
- Lemons, juiced2
- Olive oil60 ml
- Ground allspice1/2 tsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Rinse the bulgur and pour the juice of one lemon over it. Leave it to swell for fifteen minutes.
Wash the parsley well in advance and dry it thoroughly — an hour on a cloth is not too much. Strip the thick stems and chop it fine but without pulverising it.
Dice the tomatoes small and salt them separately: the juice they give up goes into the bulgur.
Mix everything with the juice of the second lemon, the oil and the allspice. Let it stand ten minutes before serving.
