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Description
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
US|METRIC
4 SERVINGS
- 200 grams tomatoes (diced)
- 1 Tbsp. couscous (or bulgur wheat)
- 1 lemon
- 3 Tbsp. olive oil
- 2 scallions (diced)
- 100 grams fresh parsley (finely diced)
- 40 grams fresh mint (finely diced)
- salt
- ground black pepper
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Directions
- Put the diced tomatoes into a bowl with all their juices. Add the couscous or bulgur wheat, stir, and let sit for 10 minutes.
- Add the lemon juice and olive oil. Mix well.
- Then add the scallions, fresh parsley, fresh mint, and salt and pepper to taste. Mix well and let sit for another 15 minutes.
- Serve as a side to your favorite meal.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium380mg11% |
| Protein2g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A60% |
| Vitamin C110% |
| Calcium10% |
| Iron15% |
* 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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