Lebanese tabbouleh

Per serving

Ingredients

• 100 gFresh parsley
• 100 gBulgur wheat
• 300 gTomatoes
• 20 gFresh mint
• 40 gSpring onions
• 2 pieceLemons
• 30 mlOlive oil

Method

1. Cover the bulgur with boiling water, leave to swell for 10 minutes, then drain and squeeze.
2. Finely chop the parsley and mint with a knife, without bruising them to a paste.
3. Cut the tomatoes into small dice and slice the spring onion.
4. Mix everything with the lemon juice, oil and salt. Rest for 15 minutes before serving.

More recipes

• 

  Cucumber and feta salad

  Salt the cucumber ahead of time: it gives up its water, and the salad doesn't sit in a puddle.

  272 kcal · 10 g · 10 min
• 

  White bean soup

  Blend only half of it: the soup thickens without becoming a uniform purée.

  300 kcal · 15 g · 30 min
• 

  Tomato and mozzarella

  Take the mozzarella out of the fridge 20 minutes ahead: cold, it tastes of nothing.

  468 kcal · 29 g · 5 min