Bulgur Tabbouleh
20 min178 kcal each
Mostly parsley, as it should be, with bulgur, tomato, cucumber, mint and lots of lemon. Fresh, fibre-rich and made in advance.
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Plan this recipeIngredients
for 4 servings- Bulgur, dry120 g
- Fresh parsley80 g
- Tomatoes250 g
- Cucumber200 g
- Spring onions3 piece
- Fresh mint1 handful
- Lemon juice3 tbsp
- Olive oil1½ tbsp
- Salt½ tsp
Method
Prep 20 min · cook 0 min- Pour 200 ml of just-boiled water over the bulgur, cover and leave for 15 minutes, then fluff and cool.
- Chop the parsley and mint finely, and dice the tomatoes and cucumber small.
- Toss everything with the lemon juice, oil and salt.
- Rest for 20 minutes so the bulgur drinks the dressing.
Nutrition
per servingCal
178
Protein
5.33g
Carbs
30g
Fat
5.78g
Of 3.2g of sugar per serving, 0g is added sugar.
Of 5.8g of fat per serving, 0.8g is saturated.
