“Tabbouleh is one of the first dishes I learned to make really well, and I still think it's one of the best — the secret is using far more parsley than seems reasonable and letting it rest a bit before eating. Fresh, bright, and genuinely good for you without making a fuss about it.”
Time
15 min
15 min
Serves
2
2
Diet
batch-cooking · dairy-free · egg-free · quick · vegan · vegetarian
batch-cooking · dairy-free · egg-free · quick · vegan · vegetarian
Best for
Blood sugar · Iron · Anti-inflammatory
Blood sugar · Iron · Anti-inflammatory
Ingredients
- 100gFine bulgur
- 200 gTomatoes
- 300 gCucumber
- mazzo grandeParsley
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