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✂ 25förb.👤 4port.🧊 2dkyl180kcal5 gP20 gC10 gF
VeganskVegetarianHalalKoscherMedelhavskost📦 Meal prep
Mikro per portion
% av vuxnas dagliga referensintag (FDA/EFSA)
- Järnrecipes_catalog.micros.rda_template
- Kalciumrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zinkrecipes_catalog.micros.rda_template
Detta recept har försumbart B12. Veganer bör supplera B12 separat (det enda näringsämne som växter inte tillförlitligt levererar).
Ingredienser
- •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 citronsaft
- •3 tbsp extra-virgin olive oil
- •0.5 tsp salt
Steg
- 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.
Översättning pågår — engelsk version visas.