Tabbouleh Salad (V)
Parsley is the main star in this amazingly delicious tabbouleh salad, full of vitamins and minerals. For the best experience cut all ingredients very thinly. Great also as a party snack, just fill the leaves of romaine lettuce with tabbouleh.
Ingredients
- 75 g parsley thinly chopped
- 12 g fresh mint thinly chopped
- 255 g cherry tomatoes thinly chopped
- 45 g bulgur
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) olive oil
- a generous pinch of salt
- a pinch of ground black pepper
- scant 1/4 tsp ground coriander
- 4 g pine nuts roasted
- 4 leaves romaine lettuce
Instructions
- Roast pine nut at 180 °C for 5 min then set aside.
- Cook bulgur in 240 ml (1 cup) water for 12 min then discard the excess water.
- While the bulgur is cooking and pine nuts roasting prepare other ingredients. Cut parsley (mostly the leaf parts) and mint as thinly as possible with a large knife.
- Cut cherry tomatoes very thinly.
- Mix parsley, mint, cherry tomatoes, bulgur, lemon juice, olive oil, salt, pepper and coriander together.
- Arrange romaine lettuce leaves around the edges of a bowl. Sprinkle roasted pine nuts over the top of the salad.
- Serve it as a main dish for one person, a side dish for 2 people, as one of the dishes as part of a Lebanese meze or as a bite size party snack.
Notes
*Tips for making the salad were taken from Serious Eats and The Delicious Crescent.
Nutrition
Serving: 1 servingCalories: 423kcalCarbohydrates: 58gProtein: 14gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 985mgFiber: 16gSugar: 11g
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