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–+ servings
Tabboulah salad
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4.67 from 3 votes

Tabbouleh Salad

Tabbouleh Salad- Classic Middle Eastern Salad of Fresh greens and bulghur- A Lebanese specialty-
Prep Time15 minutes
Cook Time2 minutes
Course: Main Course, soups and salads
Cuisine: Arabic Cuisine
Keyword: Tabbouleh
Servings: 4 person
Calories: 128kcal
Author: Anjana Chaturvedi

Ingredients

  • 1/2 cup Bulghur/ Fine cracked wheat
  • 5 cup Parsley Chopped
  • 1.5 cup Mint chopped
  • 2 Tomato chopped
  • 3/4 cup Cucumber chopped
  • 4 tbsp Olive oil
  • 3.5 tbsp Lemon juice
  • To Taste Salt
  • 1/2 tsp Pepper powder

Instructions

  • Take bulgar in a bowl and wash it with water .
    Now add 1 cup of hot water in bulgar.
  • Cover the bowl with a lid and rest for about 25 minutes.
  • Chop tomato and cucumber in fine pieces.
  • Wash parsley and mint and chop finely.
  • To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder
  • Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
  • Now add the prepared dressing in the salad.
    Toss gently and serve chilled
  • Serving suggestions-serve as a salad, side dish,with toasted pita bread or romain lettuce etc.

Notes

Note-
  1. If bulghur is not available then can use couscous or boiled fine daliya
  2. Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
  3. Remove the steams from parsley and use tender one only
  4. You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.

Nutrition

Calories: 128kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 179mg | Potassium: 785mg | Fiber: 8g | Sugar: 3g | Vitamin A: 7703IU | Vitamin C: 120mg | Calcium: 166mg | Iron: 6mg