← All recipes
Levantine · Salad
Low-Carb Tabbouleh
A parsley-and-mint salad with only a little bulgur, softened by the juices of diced tomato and cucumber layered over it rather than by boiling water, then dressed with lemon, olive oil, cinnamon and allspice.
- YieldServes 6
- Hands-on25 min
- Total1 h 4 min
- Difficulty
Ingredients
- 85 gbulgur wheat, about 1/2 cup
- 2ripe tomatoes, seeded and cut into 6 mm dice
- 1hothouse cucumber, peeled, seeded and cut into 6 mm dice
- 4scallions, white part only, thinly sliced
- 90 gflat-leaf parsley, chopped (about 1 1/2 cups)
- 30 gfresh mint, chopped (about 1/2 cup)
- to tastesalt
- 3 tbspextra virgin olive oil
- 2½ tbspfresh lemon juice, 2 to 3 tbsp
- ½ tspground cinnamon
- 1 pinchallspice
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.