Tabbouleh

Name: Tabbouleh
Prep time: 1800 s
Total time: 1800 s
Yield: 4 Servings
Cuisine: middle eastern
Ingredients: 200 g bulgur; 2 scallions; 1 tomato; ½ cucumber; 1 green chili; 30 g parsley; 15 g mint; 15 g cilantro; 1 lemon; 4 tbsp olive oil; salt; pepper

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Jannik Hille

“It's a very nice side for barbecued chicken or along lots of other dishes! Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

200 g	bulgur
2	scallions
1	tomato
½	cucumber
1	green chili
30 g	parsley
15 g	mint
15 g	cilantro
1	lemon
4 tbsp	olive oil
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

fine sieve
heatproof bowl
cutting board
knife
cooking spoon

Nutrition per serving

Cal
325

Protein
6g

Fat
16g

Carb
39g

Step 1/3

Rinse the bulgur until the water running through it is clear. Place in a large, heatproof bowl and cover with boiling water, approx. a finger’s breadth above the bulgur. Cover for approx. 30 min. or until the water has been absorbed and the bulgur is grainy, loose, and cooked. Uncover and let cool.

200 g bulgur

fine sieve
heatproof bowl

Rinse the bulgur until the water running through it is clear. Place in a large, heatproof bowl and cover with boiling water, approx. a finger’s breadth above the bulgur. Cover for approx. 30 min. or until the water has been absorbed and the bulgur is grainy, loose, and cooked. Uncover and let cool.

Step 2/3

In the meantime, thinly slice the scallions, core and finely dice the tomato. Finely dice the cucumber and chili, and finely chop the herbs. Juice lemon. Add scallions, tomato, cucumber, chili, herbs, and lemon juice to the bowl with the bulgur. Add olive oil and season with salt and pepper.

2 scallions
1 tomato
½ cucumber
1 green chili
30 g parsley
15 g mint
15 g cilantro
1 lemon
4 tbsp olive oil
salt
pepper

cutting board
knife

In the meantime, thinly slice the scallions, core and finely dice the tomato. Finely dice the cucumber and chili, and finely chop the herbs. Juice lemon. Add scallions, tomato, cucumber, chili, herbs, and lemon juice to the bowl with the bulgur. Add olive oil and season with salt and pepper.