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Lebanese
Lebanese Tabbouleh Lunch Bowl
40 min total25 prep15 cook6 servings190 cal
VegetarianVeganClassicContains gluten
Lebanese tabbouleh served as a lunch bowl — parsley-heavy salad with bulgur, tomato, and lemon. Fresh, lemony, and the defining salad of Lebanese cuisine.
Ingredients
pantry
- 0.5 cupbulgur wheat
- 0.25 cupextra-virgin olive oil
- 1 tspsalt
produce
- 3 cupfresh parsley
- 1 cupfresh mint
- 4tomatoes
- 1cucumber
- 3lemon
Steps
- Soak bulgur in boiling water 15 minutes; drain and cool.
- Finely chop parsley and mint.
- Dice tomatoes and cucumber small.
- Juice lemons and whisk with olive oil and salt.
- Combine bulgur, herbs, and vegetables in a large bowl.
- Pour dressing over and toss thoroughly.
- Refrigerate 30 minutes.
- Serve in bowls with extra lemon wedges.
Tips
- Chop herbs by hand for better texture than food processor.
- Soak bulgur only until tender — it should not be mushy.
- Let salad rest 30 minutes before serving.
- Eat with lettuce leaves or flatbread.
