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✂ 25voorber.👤 4pers.🧊 2dkoelkast180kcal5 gP20 gC10 gF
VeganistischVegetarischHalalKoosjerMediterraan📦 Meal prep
Micro's per portie
% van dagelijkse referentie-inname volwassene (FDA/EFSA)
- IJzerrecipes_catalog.micros.rda_template
- Calciumrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zinkrecipes_catalog.micros.rda_template
Dit recept bevat verwaarloosbaar weinig B12. Veganisten moeten B12 apart suppleren (de enige voedingsstof die planten niet betrouwbaar leveren).
Ingrediënten
- •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 citroensap
- •3 tbsp extra-virgin olive oil
- •0.5 tsp zout
Stappen
- 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.
Vertaling in uitvoering — Engelse origineel getoond.