Lebanese Tabbouleh
Lebanese Tabbouleh takes approximately 1 hour and 25 minutes from beginning to end. For $1.53 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 108 calories, 3g of protein, and 4g of fat per serving. This recipe serves 4. 8 people found this recipe to be tasty and satisfying. Not a lot of people really liked this side dish. This recipe from Not Enough Cinnamon requires salt and pepper, flat leaf parsley, tomatoes, and scallions. This recipe is typical of middl eastern cuisine. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, you might also like recipes such as Lebanese Tabbouleh, Lebanese Salad, and Lebanese Cookies.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 5 minutes
Ingredients:
1/3 cup cooked bulgur
2 bunches Fresh Flat-Leaved Parsley
1 bunch Fresh Mint
3 lemon, juiced
1 tbsp olive oil
Salt and pepper, to taste
1/2 cup white scallions, finely chopped
3/4 cup tomatoes, finely chopped
Equipment:
food processor
bowl
Cooking instruction summary:
In a food processor, chop parsley and mint leaves. In a large bowl, combine herbs, cooled bulgur, tomatoes, scallions, olive oil and lemon juice. Add salt and pepper to taste. Mix well. Keep refrigerated at least one hour or until ready to serve.
Step by step:
1. In a food processor, chop parsley and mint leaves. In a large bowl, combine herbs, cooled bulgur, tomatoes, scallions, olive oil and lemon juice.
2. Add salt and pepper to taste.
3. Mix well. Keep refrigerated at least one hour or until ready to serve.
Nutrition Information:
covered percent of daily need
