Levantine Tabbouleh Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 30 min · vegetarian, vegan, dairy-free, low-carb
252 cal
5g protein
22g carbs
16g fat
per serving · estimated
Ingredients
- 1/4 cup fine bulgur wheat
- 3 large bunches flat-leaf parsley
- 1/4 cup fresh mint
- 2 firm tomatoes
- 2 green onions
- 1 lemons
- 1/4 cup extra-virgin olive oil
- 1/4 tsp ground allspice
Method (tap to check — screen stays awake)
- Rinse bulgur and soak in cold water 10 minutes, then squeeze dry and spread to fluff.
- Wash and thoroughly dry the parsley; finely chop the leaves with the mint.
- Dice tomatoes small and thinly slice the green onions.
- Combine parsley, mint, tomatoes, onions, and bulgur in a bowl.
- Whisk lemon juice, olive oil, allspice, and 1 tsp salt, then dress the salad and toss.
- Rest 10 minutes so the bulgur softens in the juices before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.