← All recipes
Levantine · Salad
Tabbouleh
A parsley-forward salad with fine burghul, spring onion, mint and ripe tomato, dressed with lemon and olive oil. Serve it in crisp lettuce leaves with extra lemon on the side.
- YieldServes 6 to 8
- Hands-on40 min
- Total2 h 27 min
- Difficulty
Ingredients
- 130 gfine burghul
- 1 bunchflat-leaf parsley, large, washed and dried
- 60 gspring onions, finely chopped
- 3 tbspmint, finely chopped
- 60 mlolive oil
- 2 tbsplemon juice
- 1½ tspsalt
- ½ tspblack pepper, freshly ground
- 2tomato, firm, ripe
To serve
- 12 leaveslettuce, crisp, such as cos
- 60 mllemon juice, mixed with 1/2 tsp salt, in a jug
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.