Tabbouleh Salad – a fresh, herby salad which is traditionally served as part of an Arabic Mezze. Dressed with zesty lemon and oil, this is a beautiful and light side dish which is highly versatile.
- 1 bunch parsley, finely chopped (very finely chopped)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 20g bulgur wheat
- 2 firm tomatoes
- 1 large green onion, thinly sliced (use the whole onion – green and white parts)
- 7–8 mint leaves, very finely chopped
- Whisk the lemon juice and olive oil together in a bowl. Place the parsley between two pieces of paper towel to remove as much moisture as possible.
- Rinse the bulgur wheat under cold water, then place in a small bowl & cover with boiling water and leave to swell – around 20 minutes.
- Chop the tomatoes – cut them into quarters and then use a knife to cut out the seeds and discard. Blot the inside of the tomatoes with paper towel then dice the skins into small pieces.
- Drain the bulgur and mix with the the parsley, mint, spring onion, tomatoes and dressing mixture. Combine well and top with some freshly grated pepper.
- Prep Time: 30
- Category: Side Dish
- Method: No Cook
- Cuisine: Middle Eastern
- Calories: 90
- Fat: 7g
- Carbohydrates: 5.5g
- Protein: 1.2g
Keywords: tabbouleh, mezze, arabic recipe, middle eastern recipe, parsley, side dish, salad