Classic Tabbouleh

    45 minutes

    Bulgur or burghul is cracked wheat wheat that has been hulled and par-boiled, to produce a less pronounced flavour and a lighter texture. Here it combined with diced tomatoes, cucumbers, spring onions with lots of parsley and mint. Tossed together with olive oil and lemon juice it is a fresh and light Middle Eastern salad. Chill before serving for the best flavour.

    231 people made this

    Serves: 8 

    • 1 cup (160g) burghul
    • 3 tomatoes, seeded and chopped
    • 2 Lebanese cucumbers, seeded and chopped
    • 3 spring onions, chopped
    • 3 cloves garlic, crushed
    • 1 cup chopped flat leaf parsley
    • 1/2 cup chopped mint leaves
    • 2 teaspoons salt
    • 1/2 cup (125ml) lemon juice
    • 2/3 cup (150ml) extra virgin olive oil

    Preparation:45min  ›  Ready in:45min 

    1. Place burghul in bowl and cover with 2 cups (500ml) boiling water. Soak for 30 minutes; drain and squeeze out excess water.
    2. In a mixing bowl, combine the burghul, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice and olive oil. Toss and refrigerate for at least 2 hours before serving. Adjust seasonings if necessary. Toss again prior to serving.

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    Reviews in English (185)


    My favourite Tabbouli receipe!  -  25 Feb 2013


    If you use 1 cup of bulgar wheat, and 1 cup of boiling water, I've found you won't need to drain any excess water from the wheat. All of the water will be soaked up by the wheat and be a wonderful consistency!  -  07 Jun 2005  (Review from Allrecipes USA and Canada)


    I would like to suggest some modifications to this recipe: instead of cucumbers u can chop lemon skin into very tiny cubes, add another cup of very finely chopped parsley,and u don't need to soak the borgol with boiling water just rinse them and soak them with the lemons that you're going to use in the dressing.Most important, garlic shouldn't be used. Try with it on the side fresh cabbages or lettuce. I'm lebanese and that's the lebanese way of preparing it. Hope u like this recipe and Bon Appetit!!!  -  09 May 2005  (Review from Allrecipes USA and Canada)