Tabbouleh is a Middle Eastern dish made with fresh herbs and parsley. It's refreshing, light and packed with healthy ingredients.
- 30 minutes
Nutrition per serve
- Energy 323kJ
- Protein 2.2g
- Total fat 2.5g
- - saturated fat 0.4g
- Carbohydrate 8.1g
- Fibre 4.7g
- Sodium 41mg
- ½ a cup of bulgur, rinsed
- 3 medium bunches of parsley
- 3 large truss tomatoes, chopped finely
- 2 large Lebanese cucumbers, chopped finely
- 1/3 cup green onion, white and green parts thinly sliced
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1 cup of lemon juice
- 1 tablespoon of pomegranate molasses
- Soak the bulgur in lemon juice until it’s completely immersed, set aside
- Meanwhile, chop tomato, cucumber, onion as finely as possible.
- To prepare the parsley, cut off the thick stems and discard. Chop parsley and remaining stem finely.
- Check bulgur has softened. If not add more lemon juice and set aside for another 10 minutes.
- Combine the finely chopped tomato, cucumber, onion and parsley into a bowl, add softened bulgur, salt, and drain juices.
- Add remaining lemon juice, olive oil and pomegranate molasses mix well.
Dietitian Notes / Recipe Tips
- You can use lettuce leaves to act as ‘wraps’ for the tabbouleh.
- If you don’t have pomegranate molasses you can substitute with lime juice.
Dyala Al Jabi, APD