Volya 
Recipes
Classic Lebanese tabbouleh
VeganVegetarianHalalKosherMediterranean📦 Batch cook
Parsley-forward Lebanese salad — fresh herbs are the star, bulgur is a backup. Bright, fresh, makes a perfect side or light lunch.
⏱ 25 min✂ 25 prep👤 4 serves🧊 2fridge
Ingredients
- •80 g bulgur (fine)
- •100 g fresh parsley (flat-leaf)
- •20 g fresh mint
- •200 g tomatoes, diced small
- •150 g cucumber, diced small
- •40 g scallions
- •3 tbsp lemon juice
- •3 tbsp extra-virgin olive oil
- •
Steps
- 1Soak bulgur in 100 ml boiling water 10 min. Drain, squeeze dry.
- 2Chop parsley and mint very finely. Yes, by hand — a food processor turns them to paste.
- 3Dice tomato and cucumber as small as you can.
- 4In a bowl combine bulgur, herbs, vegetables, scallions.
- 5Dress with lemon juice, olive oil, salt. Toss gently. Best after resting 15 min.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
0.5 tsp salt
8%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).