Tabbouleh
A refreshing Lebanese herb salad with bulgur wheat, tomatoes, and a bright lemon dressing.
Prep: 15 minutes. Cook: 0 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 50g fine bulgur wheat
- 2 large bunches flat-leaf parsley, finely chopped
- ½ bunch fresh mint, finely chopped
- 3 tomatoes, finely diced
- 3 spring onions, finely sliced
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- Salt and pepper
Instructions
- Soak bulgur in cold water for 15 minutes. Drain and squeeze dry.
- Finely chop parsley and mint — this should be mostly herbs with a little grain.
- Dice tomatoes and slice spring onions.
- Combine bulgur, herbs, tomatoes, and spring onions.
- Dress with olive oil, lemon juice, salt, and pepper.
- Toss well. Serve at room temperature.
Tips for Helpers
- Real tabbouleh is mostly parsley — the bulgur is just a small part.
- Chop herbs very finely for the best texture.
- Let it sit for 10 minutes before serving for flavours to blend.
Ingredient Substitutions
- Use couscous or quinoa instead of bulgur.
- Cucumber can be added for extra freshness.