Lebanese tabbouleh with bulgur and parsley
Ah, Lebanese tabbouleh... that fragrant salad that instantly takes me back to summer evenings at my grandmother's. She always said: 'Parsley must be king, bulgur just a discreet guest.' That's the subtlety of this dish: generous fresh herbs, juicy tomatoes, a tangy squeeze of lemon. Made with love, this tabbouleh is a festival of freshness, perfect alongside skewers or as a light starter. Every bite is a journey to Lebanon.
- Temps: 45 min
- Portions: 4
Source: bantajcuisine.com
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Ingrédients
- large bunch of fresh flat-leaf parsley
- fine bulgur
- ripe tomatoes
- spring onions
- tablespoons fresh lemon juice
- tablespoons extra virgin olive oil
- teaspoon fine salt
- teaspoon ground black pepper
- a few leaves fresh mint