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Vegetable tabbouleh

Vegetable tabbouleh

Preparation time: Above 60 Minuti

Nutritional information: 324 kcal / per serving

Course: Appetizer, First course

Seasonal dish: Summer

Enviromental Impact: Very low (0.181kg CO2 eq)

This recipe originating in the Middle East is a good source of fibre and vitamin C and is ideal for hot summer days.

Ingredients for 4 portions

  • Bulgur wheat 200 g
  • Cherry tomatoes 200 g
  • Tinned yellow corn 80 g
  • Spring onion 1
  • Peas 80 g
  • Green bell pepper 1
  • Courgette 1
  • Lemons 2
  • Mint
  • Parsley
  • Extra virgin olive oil 40 g 4 tbsp
  • Salt and pepper to taste

Preparation

1.

Soak the bulgur wheat in cold water for 30 minutes and drain well.
2.

Combine the lemon juice and extra virgin olive oil and set aside for 15 minutes.
3.

In the meantime, dice the tomatoes and the spring onion.
4.

Chop the rest of the vegetables and toss them quickly in a pan.
5.

Combine all the ingredients, season with salt and pepper and sprinkle with chopped parsley and mint.

Enviromental Impact

Very low

Details

Per serving:

0.181kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.