Tabbouleh gets confused with kısır, but the proportions are the reverse: little bulgur and plenty of herbs. There is no tomato paste either; the colour and the flavour come from tomato, lemon and parsley. A lighter, fresher salad.
Ingredients
For the salad
For the sauce
Method
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Soak the bulgur
Pour warm water over the bulgur and leave for 20 minutes.
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Prepare the herbs
Chop the parsley and mint very fine. In tabbouleh the herbs are the main ingredient.
-
Cut the vegetables
Deseed the tomatoes, cut them into small cubes and add the cucumber.
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Mix
Toss the bulgur, herbs and vegetables together.
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Dress
Add the olive oil, lemon juice, salt and black pepper and mix.
Tips
- Go easy on the bulgur; tabbouleh is not a bulgur salad but a parsley salad.
- Do not add tomato paste, there is none in tabbouleh. Add it and you have made kısır.
- Deseed the tomatoes, as that is the part that makes the salad watery.
Nutrition
160
kcal
4 g
Protein
9 g
Fat
18 g
Carbs
3 g
Sugar
5 g
Fibre
Values are per serving and approximate.