Fresh Taboule Salad (Authentically Lebanese)
Lebanese taboule salad (tabouli) is fresh, light and easy to make. Finely sliced parsley with tomato, onion and bulgur in a lemon dressing.
Servings: 4 servings
Calories: 527kcal
Equipment
- 1 Bowl
Ingredients
- 2½ cups Flat leaf parsley finely sliced
- 2 medium - large Tomatoes finely diced
- 1 medium Onion finely diced
- ¼ cup Mint leaves finely sliced
- ¼ cup Fine burgul
- 2 small Lemons juiced
- ⅛ cup Olive oil extra virgin
- 1 pinch Salt to taste
Instructions
- Wash fine bulgur in water, strain and then add to a small bowl, add the lemon juice and olive oil on top, give it a stir and set aside for the bulgur to absorb the juice and double in size. This is best done before slicing/dicing the fresh ingredients.¼ cup Fine burgul, 2 small Lemons, ⅛ cup Olive oil
- In a large bowl, add all the fresh ingredients, the soaked bulgur and salt. Toss everything together, do a taste test and adjust salt, olive oil and or lemon juice to taste. Serve cold.2½ cups Flat leaf parsley, 2 medium - large Tomatoes, 1 medium Onion, ¼ cup Mint leaves, 1 pinch Salt
Video
Notes
This tbaoule salad is mostly green from the main ingredient - finely sliced parsley.
The mint and parsley should be uniformly sliced, no leaves should be intact and there should be no visible stems (the softer stems will need to be finely sliced too - avoid using the hard stems).
The tomato and onion should also be uniformly finely diced.
The amount of lemon, olive oil and salt is always adjusted to suit your taste.
Pair this taboule with;
Mujadara hamra - Lebanese bulgur and lentils
Tofu shish tawook - vegan Lebanese kebabs
Nutrition
Calories: 527kcal | Carbohydrates: 68g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 142mg | Potassium: 1502mg | Fiber: 20g | Sugar: 12g | Vitamin A: 13183IU | Vitamin C: 326mg | Calcium: 329mg | Iron: 12mg