Tabouleh – Parsley Salad
A salad isn’t just about lettuce and cucumber. This classic Middle Eastern dish combines vibrant green parsley and fragrant mint with bulgur wheat, which is a slowly digested, healthy carbohydrate. Serve it guilt-free with grilled meats or fish.
Fat
Saturated Fat
Sugar
Salt
Serves: 4
Ingredients
125 g cracked wheat
8 to 10 spring onions, finely chopped
½ tsp salt
¼ tsp black pepper
¼ tsp ground mixed spice
2 bunches flat leaf continental parsley, finely chopped
2 large tomatoes, finely chopped
1 handful of fresh mint, very finely chopped
4 tbsp lemon juice
Source
This recipe had been sourced from A Taste of our Cooking
Healthy Hints
Not a drop of oil, yet this salad is moist and flavoursome. The varied colours of fresh herbs and tomatoes provide a range of nutrients and you get an extra dose of vitamin C from the lemon juice.
Cooking Guide
1. Wash the wheat and drain well by squeezing out excess water with cupped hands.
2. Place in a serving bowl and refrigerate for one hour.
3. Add the spring onions, salt, pepper, and spices to the wheat.
4. Place the parsley, tomatoes and mint on top of the wheat mixture.
5. Chill in the refrigerator until required.
6. Stir well and add the lemon just before serving.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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