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Parsley & Lemon Tabbouleh

Parsley & lemon tabbouleh

Yields 2
  • 2 bunches Parsley | chopped
  • 1 Bunches Mint | chopped
  • 100 g (1⁄2 cup) Fine bulgur | cooked
  • 1 Medium beet | coarsely grated
  • 1 Lemon | washed
  1. Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.
  2. Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beet.
  3. Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).
  4. Season to taste with salt and 1 tbsp. olive oil, before serving with fresh lettuce and feta cubes.