Lebanese Tabbouleh

La Cocina de Babel
Lebanese Tabbouleh Recipe
9
130
30

This tabbouleh come the region known as the Levant, specifically from Lebanon. Lebanese tabbouleh differs from Moroccan tabbouleh in that it incorporates more fresh herbs rather than having a couscous or bulgur base. This recipe for tabbouleh uses fresh mint and parsley for its base and to it adds fresh tomatoes, scallions, a dash of couscous, and fresh lemon juice. This Lebanese tabbouleh is a beautifully refreshing vegetarian salad for warm summer days.

Ingredients

  • 200 grams tomatoes (diced)
  • 1 tablespoon couscous (or bulgur wheat)
  • 1 lemon
  • 3 tablespoons olive oil
  • 2 scallions (diced)
  • 100 grams fresh parsley (finely diced)
  • 40 grams fresh mint (finely diced)
  • salt
  • ground black pepper

Directions

  1. Put the diced tomatoes into a bowl with all their juices. Add the couscous or bulgur wheat, stir, and let sit for 10 minutes.
  2. Add the lemon juice and olive oil. Mix well.
  3. Then add the scallions, fresh parsley, fresh mint, and salt and pepper to taste. Mix well and let sit for another 15 minutes.
  4. Serve as a side to your favorite meal.
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NutritionView more

130Calories
Sodium9%DV220mg
Fat17%DV11g
Protein4%DV2g
Carbs4%DV11g
Fiber16%DV4g

PER SERVING *

Calories130Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium220mg9%
Potassium380mg11%
Protein2g4%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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