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.
⏱ 25mín.✂ 25prep.👤 4porc.🧊 2dnevera180calorías5 gP20 gC10 gF
veganoVegetarianohalalComestible según la ley judíamediterráneo📦 Meal prep
Micros por ración
% de la ingesta diaria adulta (FDA/EFSA promedio)
- Hierrorecipes_catalog.micros.rda_template
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- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zincrecipes_catalog.micros.rda_template
Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).
Ingredientes
- •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 zumo de limón
- •3 tbsp extra-virgin olive oil
- •0.5 tsp sal
Pasos
- 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.
Traducción en curso — versión inglesa mostrada.