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Taboulah Recipe for a healthy detox

Taboulah

Course Salad
Cuisine Lebanese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 -2
Author Fiona Maclean

Ingredients

  • 1 bunch Flat Leaf Parsley
  • 25 g Bulgur Wheat Cooked till al dente or soaked in water for at least half an hour, then drained
  • 1 Spring onion
  • 1 Medium Vine tomato
  • 1 handful Mint about 1/4 of the amount of mint to parley
  • 1 teaspoon Extra Virgin Olive Oil
  • 1/2 Lemon

Instructions

  1. Chop the spring onion finely. Remove all the thickest stems from the parsley and chop finely. It's important to do this with a knife not in a blender so that you keep as much juice as possible in the parsley.
  2. Remove all the thickest stems from the parsley and chop finely. It's important to do this with a knife not in a blender so that you keep as much juice as possible in the parsley.
  3. Take the leaves off the mint and chop finely
  4. Dice the tomato
  5. Mix together all the ingredients in a large bowl, taste and season with salt. If necessary you can add a little more olive oil or lemon juice.