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Le Chaudron recipe
Taboulé libanais menthe persil
Lebanese tabbouleh with mint and parsley
⏱ 20 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)fine bulgur
300 ml (1¼ cups)boiling water
2tomatoes
1bunch of flat-leaf parsley
1bunch of fresh mint
1spring onion
3 tbspolive oil
2 tbsplemon juice
1 pinchsalt and pepper
- 150 g (5 oz) fine bulgur
- 300 ml (1¼ cups) boiling water
- 2 tomatoes
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh mint
- 1 spring onion
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the bulgur in a large bowl, cover with boiling salted water, cover with plastic wrap and let swell for 15 minutes.
- Meanwhile, wash, dry and pick the parsley and mint leaves, discarding the thick stems.
- Chop the herbs very finely with a knife, using a rocking motion rather than crushing; that's the secret of real tabbouleh.
- Cut the tomatoes into small 5 mm (¼ in) dice, keeping the juices. Thinly slice the scallion.
- Check the bulgur has absorbed the water and is tender, then fluff with a fork.
- Mix the warm bulgur with the herbs, tomatoes and their juice, and the scallion. It should be very green.
- Dress with plenty of extra-virgin olive oil, the lemon juice, salt and pepper.
- Toss gently and chill for 1 hour before serving.
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