Lebanese Tabbouleh
- Emeline Haÿs
- 1 août 2019
- 1 min de lecture
Today’s recipe is a very simple, very fresh, middle eastern side, perfect for those hot summer days when you don’t want to use the stove. Yet you can also make big batches of it for when you are throwing a barbecue, it pairs very well with grilled fish and grilled white meat.
Ingredients
2 large bunch of parsley
40g of bulgur
5cl of olive oil
5cl of lemon juice
Salt
The day before or the morning for the evening, miw the bulgur with the lemon juice and the olive oil.
Add 2 inches of salt.
Allow the bulgur to soak all the liquid.
Before serving, chisel the parsley and combine it with the bulgur.
Taste the tabbouleh and add oil/lemon juice or salt depending on your taste.
You can keep the tabbouleh in your fridge up to one day.
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