Lebanese Tabbouleh
• Parsley should be the dominant ingredient, not the bulgur. • Avoid over-processing herbs; hand-chopping keeps texture light and fresh. • Salt and lemon can be adjusted after resting since flavors intensify over time. Health Benefits: Parsley and mint provide antioxidants and phytonutrients that support digestion and overall cellular health. Tomatoes contribute vitamin C and lycopene, which support heart and skin health. Olive oil provides monounsaturated fats that support cardiovascular health and help with absorption of fat-soluble nutrients. This is a fiber-rich, plant-forward salad that supports gut health and metabolic balance.
1 steps, about 20 minutes
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01If using bulgur, rinse and soak it in lemon juice for 10–15 minutes until softened. 2. Very finely chop parsley and mint (this is the base of the salad). 3. Dice tomatoes and cucumber if using, and slice green onions. 4. In a large bowl, combine herbs, vegetables, and soaked bulgur if using. 5. Whisk lemon juice, olive oil, salt, and black pepper in a small bowl. 6. Pour dressing over salad and toss gently to combine. 7. Let sit for 10 minutes so flavors meld before serving.
• Parsley should be the dominant ingredient, not the bulgur. • Avoid over-processing herbs; hand-chopping keeps texture light and fresh. • Salt and lemon can be adjusted after resting since flavors intensify over time. Health Benefits: Parsley and mint provide antioxidants and phytonutrients that support digestion and overall cellular health. Tomatoes contribute vitamin C and lycopene, which support heart and skin health. Olive oil provides monounsaturated fats that support cardiovascular health and help with absorption of fat-soluble nutrients. This is a fiber-rich, plant-forward salad that supports gut health and metabolic balance.
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