Tabbouleh is a delicious parsley and mint salad which you can find all over the Arab world.
Amount Per Serving % Daily Value*
Calories 160 8%
Calories from Fat 95
Total Fat 10.6g 16%
Saturated Fat 1.5g 7%
Unsaturated Fat 8.7g
Trans Fat 0.0g
Total Carbohydrate 15.8g 5%
Dietary Fibre 4.7g 18%
Protein 3.0g 6%
Cholesterol 0.0mgs 0%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 1 large bunch of fresh parsley, finely chopped
- 1 small bunch of mint, finely chopped
- 50 g (2 oz) bulgur wheat
- 1 lemon
- 1 tomato, de-seeded and finely chopped
- 5 cm (2″) cucumber, de-seeded and finely chopped
- 1 small onion or 3 spring onions (scallions), finely chopped
- 3-4 tbsp olive oil
- A few pinches of allspice
- A pinch of cinnamon
- Put the wheat in a bowl and add enough boiling water to cover it. Leave for 10 minutes then drain and press out any excess water.
- Mix together the parsley, mint, wheat, tomatoes, cucumber and onions in a large bowl. Season with salt and pepper
- Mix together the parsley, mint, wheat, tomatoes, cucumber and onions. Season with salt and pepper. Add in the allspice and cinnamon than mix thoroughly. Place in the ‘fridge for an hour.
- When you are ready to serve, drizzle on the juice of the lemon and the olive oil.
Many dishes served as Tabbouleh in the West contain far too much bulgur. This recipe is closer to those found in the Middle East.
It really pays to spend the time and effort to chop the ingredients quite finely. It will keep well in the ‘fridge for a couple of days.