The first time I heard about Lebanese Tabbouleh, I wasn’t really impressed. In fact, I was more like “there’s-no-way-in-hell-I-m-going-to-eat-that-stuff”. I mean, the main ingredient is herb. And do I look like a rabbit? Don’t think so.
But you know, since I’m not -totally- stubborn and love to discover new food, I thought “what the heck, let’s give this weird thing a try!”. And guys, I was so WRONG! This stuff is amazing. Doesn’t taste like rabbit food AT ALL (not that I really know what rabbit food tastes like). It’s so refreshing and tasty!
Maybe this is obvious for you and you always knew tabbouleh was very good. But just in case you don’t and aren’t really convinced by this lebanese staple food, please trust me, and give it a try.
It’s a prefect side dish for any oriental food, like samosa or falafel. Or with grilled meat, like this Honey Mustard Grilled Chicken for instance.
Along with the herbs, onion and tomatoes, you’ll need some bulgur. Learn more about this grain in this article. Tabbouleh is vegan, vegetarian, low-cal and low-carb. Perfect, I’m telling you.
Cal: 75 - Protein: 2.4g - Fat: 3.94g - Carbs: 10g - Fiber: 3g - Sugar:1.5g - Old Points: 1 pts - Points+: 2 pts
- 2 bunches Fresh Flat-Leaved Parsley
- 1 bunch Fresh Mint
- 1/3 cup cooked bulgur
- 3/4 cup tomatoes, finely chopped
- 1/2 cup white scallions, finely chopped
- 1 tbsp olive oil
- 3 lemon, juiced
- Salt and pepper, to taste
- In a food processor, chop parsley and mint leaves.
- In a large bowl, combine herbs, cooled bulgur, tomatoes, scallions, olive oil and lemon juice. Add salt and pepper to taste. Mix well.
- Keep refrigerated at least one hour or until ready to serve.