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✂ 25prep.👤 4porz.🧊 2dfrigo180kcal5 gP20 gC10 gF
VeganoVegetarianoHalalKoshermediterraneo📦 Meal prep
Micro per porzione
% dell'assunzione giornaliera adulto (FDA/EFSA media)
- Ferrorecipes_catalog.micros.rda_template
- Calciorecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zincorecipes_catalog.micros.rda_template
Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).
Ingredienti
- •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 succo di limone
- •3 tbsp extra-virgin olive oil
- •0.5 tsp sale
Passi
- 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.
Traduzione in corso — versione inglese mostrata.