Lebanese Tabouleh
Lebanese Tabouleh recipe that is served as a starter or as a snack with Arabic bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 250 grams couscous, or Bulgur, hydrated as indicated by the manufacturer
- 500 grams tomato, firm and juicy
- 250 grams green onion
- 1 cup peppermint, fresh
- 1 cup parsley
- 6 tablespoons olive oil
- 3 limes, juicy
- 1 jar olives, (optional)
- salt, and pepper to taste
Preparation
3h 30 mins
0 mins
Medium
- Place the hydrated bulgur or couscous in a salad bowl and set aside.
- Wash and disinfect the vegetables along with the herbs.
- Chop tomatoes into cubes and add to the salad bowl where the bulgur or couscous is ready; then finely chop the herbs along with the spring onions and mix everything gently.
- Add lemon juice, olive oil, season with salt and pepper to taste. If desired, olives can be added at this step, mix everything, and let it rest in the refrigerator for 3 hours.
- Once the tabouleh has rested, it can be served.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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