A highly herbaceous, fresh, and lemony Lebanese tabbouleh, where parsley dominates and bulgur remains discreet. Serve well chilled, with romaine leaves to capture the classic mezze spirit.
Ingredients
- 3 bunches fresh flat-leaf parsley
- 0.5 bunches fresh mint
- 500 g ripe tomato
- 4 pieces scallion
- 60 g fine bulgur
- 2 pieces lemon
- 90 ml extra-virgin olive oil
- 1 tsp fine salt
- to taste ground black pepper
- 8 leaves romaine lettuce
Method
- Rinse the fine bulgur in cold water, drain it very thoroughly, then let it soften in a bowl with a portion of the lemon juice and the juice released by the tomatoes until it is tender but still slightly firm to the bite.
- Wash the parsley and mint, dry them perfectly, then let them dry on a clean kitchen towel until there is almost no visible moisture left.
- Remove the thick stems from the parsley, pick the mint leaves, then chop the herbs with a knife into small, even pieces, without crushing them, until you obtain a light and fluffy texture.
- Dice the tomatoes small, keep their juice, then let them rest for a few moments so they become very juicy and fragrant.
- Very thinly slice the scallions, including the tender white and green parts, then mix them with the salt and pepper until they begin to soften and smell sweeter.
- In a large bowl, combine the parsley, mint, tomatoes with their juice, scallions, and the softened bulgur, then mix gently, lifting the mixture so as not to pack down the herbs.
- Add the remaining lemon juice and the olive oil, mix again until the tabbouleh is glossy and moist but never drowned.
- Let rest in the refrigerator until the flavors meld, then taste and adjust the seasoning before serving with the very crisp romaine lettuce leaves.
Nutrition
Per serving
- Energy
- 308.7 kcal
- Protein
- 3.97 g
- Carbohydrate
- 22.71 g
- Fat
- 23.23 g
- Fibre
- 5.88 g
- Calcium
- 20.2 mg
- Iron
- 0.49 mg
- Magnesium
- 10.19 mg
