Classic Lebanese Tabbouleh 🥗

bulgur

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is gluten-free and more nutritious, while couscous is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.

Soak 50 grams of finely cracked bulgur in 70 milliliters of freshly squeezed lemon juice for about 30 minutes to rehydrate.

Chop 100 grams of spring or white onion into a very small dice, then mix with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside for about half an hour.

Remove leaves from about 8 sprigs of fresh mint and slice into ribbons to yield about a quarter cup of sliced mint.

Dice 3 ripe plum tomatoes into small cubes after removing the core, seeds, and excess water.

Wash and dry 400 grams of parsley, then remove all the leaves from the stalks. Mince the leaves finely, ensuring no large leaves remain.

Once the bulgur has rehydrated, combine the chopped parsley, diced tomatoes, macerated onions, and rehydrated bulgur in a large mixing bowl.

Pour in 1/4 cup of olive oil and mix the ingredients until evenly combined.

Add the sliced mint and about a quarter cup of lemon juice to taste, adjusting until the salad is tangy enough.

Set the mixture aside for at least 30 to 60 minutes to allow the flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary