Green Tabbouleh
| Calories | Fat | Carbs | Protein |
| 210 | 15g | 20g | 4g |
Tabbouleh, a traditional Middle Eastern dish, has roots that can be traced back to the Levant, particularly Lebanon and Syria. This vibrant and healthful salad is typically made with bulgur wheat, tomatoes, finely chopped parsley, mint, and onion and seasoned with olive oil, lemon juice, and salt. Over the years, various regional variations have emerged, adapting to local tastes and available ingredients.
This “Green Tabbouleh” is a fresh take on this classic. It emphasizes green herbs and incorporates cucumber and olives to create a greener, leafier version. This variant still holds true to its roots by prioritizing fresh, vibrant flavours and simple, wholesome ingredients.
Ingredients
6 servings
5 spring onions
1 large cucumber
2 large bunches of flat-leaf parsley
1 bunch of mint
15 green olives
75g fine bulgur wheat
1 avocado (not too ripe)
2 lemons
Sea salt and freshly ground pepper
4 tbsp extra virgin olive oil
Method
- Trim and finely chop the spring onions and cucumber. Trim the parsley stalks, pick the mint leaves, and chop everything together until fine. Remove and discard the stones from the olives, and finely chop the flesh. Place everything in a large mixing bowl.
- Place the fine bulgur wheat in a bowl and cover with cold water. Leave to soak for 10 minutes., then drain in a sieve and dry on kitchen paper. You don’t want any water in the salad.
- Peel, destone, and finely chop the avocado.
- Add the bulgur wheat and avocado to the mixing bowl with the herbs mixture and squeeze over the juice of both lemons.
- Season generously with salt and pepper and drizzle over the olive oil.
- Toss everything together well, then cover and leave in the fridge for at least 30 minutes.