Cucumber Tabbouleh

Cucumber Tabbouleh


1 person made this

Red onion makes this tabbouleh recipe very oniony, so add less if you are not a fan. I feel the cool cucumbers balance it out quite nicely.

Cathie Victoria, Australia

Serves: 4 

  • 1 cup cracked wheat (bulghur)
  • juice of 2 lemons
  • 2/3 cup olive oil
  • salt and pepper, to taste
  • 1/2 parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1 red onion, very finely diced
  • 2 cucumbers

Preparation:50min  ›  Ready in:50min 

  1. Put the cracked wheat in a bowl, cover it with boiling water and let soak 30 minutes. Drain in a sieve and put in a serving bowl.
  2. Pour over the lemon juice, olive oil and sprinkle with salt and pepper. Stir then add the parsley, mint and red onion. Mix well.
  3. Peel the cucumbers, cut in half lengthwise and scoop out the seeds. Dice the cucumbers, add to the salad and toss. Taste and add more salt and pepper if needed.

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