Classic Lebanese tabbouleh
Parsley-forward Lebanese salad — fresh herbs are the star, bulgur is a backup. Bright, fresh, makes a perfect side or light lunch.
⏱ 25Min✂ 25Vorber.👤 4Port.🧊 2dKühlschr.180kcal5 gP20 gC10 gF
VeganVegetarierHalalKoscherMittelmeer📦 Meal Prep
Mikronährstoffe pro Portion
% der täglichen Referenzaufnahme Erwachsene (FDA/EFSA)
- Eisenrecipes_catalog.micros.rda_template
- Kalziumrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zinkrecipes_catalog.micros.rda_template
Dieses Rezept enthält kaum B12. Veganer sollten B12 separat supplementieren (der einzige Nährstoff, den Pflanzen nicht zuverlässig liefern).
Zutaten
- •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 Zitronensaft
- •3 tbsp extra-virgin olive oil
- •0.5 tsp Salz
Schritte
- 1.Soak bulgur in 100 ml boiling water 10 min. Drain, squeeze dry.
- 2.Chop parsley and mint very finely. Yes, by hand — a food processor turns them to paste.
- 3.Dice tomato and cucumber as small as you can.
- 4.In a bowl combine bulgur, herbs, vegetables, scallions.
- 5.Dress with lemon juice, olive oil, salt. Toss gently. Best after resting 15 min.
Übersetzung in Arbeit — englische Originalfassung wird angezeigt.