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Tabbouleh Salad – Fresh & Zesty!
A vibrant Middle Eastern salad loaded with parsley, mint, tomatoes, and a lemony bulgur kick—perfect for a light lunch or side dish!
Ingredients
2 tbsp (20 g) fine bulgur wheat
3 tbsp (45 ml) fresh lemon juice
1/2 cup (118 ml) extra virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper, to taste
2 bunches flat-leaf parsley* (≈ 5 cups / 80 g leaves)
1/2 oz (≈ 1/3 cup / 12 g) fresh mint**
1–2 green onions, minced
1 cup (164 g) diced tomatoes
Romaine lettuce leaves, for garnish
*Pick leaves from stems, wash, and dry
**Chop leaves finely
Instructions
Prep bulgur: In a small bowl, whisk together bulgur, lemon juice, olive oil, salt, and pepper. Let sit 30 minutes.
Chop herbs: Finely chop parsley and mint leaves.
Combine salad: In a large bowl, add chopped parsley, mint, green onions, and diced tomatoes. Pour in the bulgur mixture and toss well. Taste and adjust salt & pepper.
Chill & serve: Cover and refrigerate until ready to eat. Serve on romaine leaves for a beautiful presentation.