Middle Eastern · PANTRYHOP RECIPE
Tabbouleh
25 minutes · 6 servings · vegan
A parsley-forward Lebanese salad; this version keeps the classic bright flavor and texture.
Ingredients
Check you have the quantities below.
- 1 cup fine bulgur
- 1 1/4 cups boiling water
- 2 cups parsley, finely chopped
- 1/2 cup mint, chopped
- 2 cups tomatoes, diced
- 4 green onions, sliced
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Let’s make it
- Put bulgur in a bowl, add boiling water, cover, and let stand 15 minutes. Fluff with a fork.
- Add parsley, mint, tomatoes, and green onions.
- Stir in lemon juice, olive oil, salt, and pepper.
- Chill 10 minutes before serving.
For children, chop the herbs extra fine and serve with pita chips.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →