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✂ 25préparation👤 4pers.🧊 2dfrigo180kilocalories5 gP20 gC10 gF
VégétalienVégétarienHalalKascherméditerranéen📦 Cuisinier par lots
Micros par portion
% de l'apport quotidien adulte (FDA/EFSA moyenne)
- Ferrecipes_catalog.micros.rda_template
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- B12recipes_catalog.micros.rda_template
- Oméga-3recipes_catalog.micros.rda_template
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Cette recette contient une quantité négligeable de B12. Les véganes doivent supplémenter la B12 séparément (le seul nutriment que les plantes ne fournissent pas de manière fiable).
Ingrédients
- •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 jus de citron
- •3 tbsp extra-virgin olive oil
- •0.5 tsp sel
Étapes
- 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.
Traduction en cours — version anglaise affichée.