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Taboulé Libanais

Name: Taboulé Libanais
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: LB
Ingredients: 40g fine bulgur wheat; 3 large bunches flat-leaf parsley (about 150g of leaves); 1 small bunch fresh mint, leaves only; 4 ripe tomatoes, finely diced, plus 1 extra for the top; 4 spring onions, finely sliced; 2 lemons, juiced; 5 tbsp extra-virgin olive oil; ½ tsp ground allspice or Lebanese seven-spice (optional); 1 tsp salt; To taste black pepper; To serve crisp lettuce or cos leaves and lemon slices

Photo : Chez Le Libanais / Unsplash

25m

Prépa

Cuisson

Portions

Facile

Difficulté

Le vrai taboulé libanais : persil et menthe finement hachés, tomate, oignon nouveau et un peu de boulgour fin, citron et huile d'olive, servi avec des feuilles de laitue.

#vegan#plant-based#salad#parsley#bulgur#mint#lemon#meze#no-cook#fresh

Portions

Ingrédients

Nutrition

calories230

protein4g

carbs18g

fat17g

fiber5g

Par portion

Étapes

Soak the bulgur

Rinse the bulgur (cracked wheat). Pour the lemon juice and the juice from the chopped tomatoes over it. Leave it for 15 minutes to soften. Fine bulgur doesn't need cooking.

⏱15:00

Prepare the herbs

Wash the parsley and mint and dry them thoroughly — wet herbs turn the salad soggy. Pick the leaves from the thick stalks.

Chop finely

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Combine

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Dress

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Serve

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Soak the bulgur

Rinse the bulgur (cracked wheat). Pour the lemon juice and the juice from the chopped tomatoes over it. Leave it for 15 minutes to soften. Fine bulgur doesn't need cooking.

⏱15:00

Prepare the herbs

Wash the parsley and mint and dry them thoroughly — wet herbs turn the salad soggy. Pick the leaves from the thick stalks.

Chop finely

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Dress

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Mountains of Lebanon and Syria📅 Traditional🌿 LB

Tabbouleh comes from the mountains of Lebanon and Syria, where wild herbs and bulgur — wheat that has been boiled, dried and cracked — were everyday foods. Over time the salad became a fixture of the Levantine meze table.

In Lebanon it is a matter of pride, and there is even a national day celebrating it. Each family has its own balance of parsley, mint and lemon.

⭐ Why It's Famous

It's one of the freshest salads in the world, naturally vegan, and loaded with vitamin C and iron from the herbs.

💡 Fun Fact

Real Lebanese tabbouleh is a herb salad with a little grain, not a grain salad with a few herbs — outside the Levant it is often made the other way round.

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