Tabbouleh
HB-17833 · Hand-built original · Turkish and Middle Eastern
A herb-heavy tabbouleh in the traditional style, with far more parsley and mint than bulgur, sharpened with lemon and served alongside grilled flatbreads.
Turkish and Middle EasternSide dishes30 minServes 454 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: wheat
Servings:4quantities adjust to match
Ingredients
- 1 oz bulgur wheat
- 2 large, ripe vine tomatoes
- large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped
- small bunch fresh mint leaves, washed, dried, finely chopped
- 1 small red onion, peeled, finely chopped
- 2-3 tbsp freshly squeezed lemon juice
- 2-3 tbsp extra virgin olive oil
- sea salt flakes
- 4 ready-made flatbreads, to serve
Method
- Cover the bulgur with boiling water in a small bowl and set it aside for 20 minutes to absorb the liquid completely.
- Blanch the tomatoes in boiling water for 30 seconds, slip off their skins, quarter them, discard the seeds and dice the flesh into a serving bowl.
- Stir the chopped parsley, mint and finely chopped red onion through the diced tomato until the herbs are evenly distributed.
- Fork the bulgur apart, fold it into the tomato mixture, and dress the salad with the lemon juice and olive oil.
- Season the tabbouleh with sea salt flakes, mix once more, and plate it with a grilled flatbread beside each portion.
Prep: 30 min
Nutrition (per serving, where published)
54 kcalCalories
1.7 gProtein
12 gCarbs
0.6 gFat
1.3 gSaturates
2.6 gFibre
1.4 gSugars
5 mgSodium
0 mgCholesterol
235 mgPotassium
16 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data