Lebanese Tabbouleh
Our recipe for traditional Lebanese Tabbouleh tastes fresh and light with bright flavors of mint and parsley. It's a perfect healthy accompaniment at a spring picnic or Sunday brunch. Bulgur wheat adds a handful of fiber and a bit of protein to help keep you satisfied.
Serve with a bevy of other Middle Eastern recipes, such as Fattoush Salad, Traditional Hummus, and Baked Falafel.
Lebanese Tabbouleh Salad
Our recipe for traditional Lebanese Tabbouleh tastes fresh and light with bright flavors of mint and parsley. It's a perfect healthy accompaniment at a spring picnic or Sunday brunch. Bulgur wheat adds a handful of fiber and a bit of protein to help keep you satisfied.
Serving size: 3/4 cup, makes 4 servings
Ingredients
| 1 cup + 2 tablespoons water |
| 2/3 cup dry bulgur wheat |
| 1/3 teaspoon cinnamon |
| 1/3 teaspoon ground allspice |
| 1/4 cup finely chopped red onion |
| 1/8 teaspoon salt |
| 3 tablespoons lemon juice |
| 1 teaspoon canola oil |
| 1/4 teaspoon black pepper |
| 1 cup freshly chopped Italian parsley |
| 2 teaspoons freshly chopped mint |
| 3/4 cup chopped fresh tomatoes |
Instructions
- In a medium saucepan over medium-high heat, bring water to a boil. Transfer water to a large bowl and add bulgur wheat, cinnamon, allspice, red onion and salt. Cover the bowl with plastic wrap and allow bulgur to steam until bulgur is tender, about 15-20 minutes, then chill.
- When ready to serve, prepare the dressing. In a small bowl, whisk together lemon juice, oil, and pepper.
- In a large bowl, toss parsley and mint with lemon juice mixture. Gently mix in bulgur and tomatoes. Serve cold.
Nutrition information per 3/4 cup serving: 115 calories, 2 g fat, 0 g saturated fat, 60 mg sodium, 23 g carbohydrate, 3 g sugar, 5 g fiber, 4 g protein
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