Light, refreshing and full of flavor, this one White bean tabbouleh recipe it is a delicious variation of the classic Arabic salad. Made with kibbeh wheat, cooked white beans, cucumber, tomato and onion, it’s perfect for accompanying grilled dishes or serving as a main course on hot days.
The secret lies in getting the grain right: it’s important not to leave it soaking for too long so that it doesn’t become soggy and maintains the ideal consistency. With the right seasonings and fresh ingredients, the result is a balanced and irresistible salad.
Learn the complete preparation method and find out how to make one white bean tabbouleh full of personality and flavour.
White bean tabbouleh recipe
Time: 30 minutes (+ 30 minutes soaking)
Performance: 4 servings
Difficulty: easy
Ingredients:
- 1 cup wheat (tea) for kibbeh
- 1 cup cooked and drained white beans
- 1 cup diced tomatoes, skinned and seeded
- 1/2 cup diced cucumber, seeded
- 1 white onion chopped
- 1 cup chopped parsley
- 4 tablespoons chopped mint leaves
- Salt and black pepper to taste
- 3 tablespoons of lemon juice
- 6 tablespoons of olive oil
Preparation method:
- Wash the wheat under running water, cover it with water, leave it to soak for 30 minutes, drain it well and squeeze it to remove all excess water.
- Stir in the beans, tomatoes, cucumber, onion, parsley, mint and season with salt, pepper, lemon and olive oil.
- Store in the refrigerator until ready to serve the tabbouleh.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
