Classic Tabbouleh Salad

    A real tabbouleh salad is not about the bulgur wheat, which is really just sprinkled over the parsley like a condiment. Eat with pita bread.


    Victoria, Australia
    1 person made this

    Serves: 4 

    • 4 cups Continental parsley
    • 1 tablespoon fresh mint
    • 2 cups roma tomatoes, seeded and diced
    • 2 spring onions, thinly sliced
    • 2 teaspoons bulgur wheat
    • 1/4 teaspoon allspice
    • juice of 1 lemon
    • 4 tablespoons good olive oil
    • salt and pepper, to taste

    Preparation:45min  ›  Ready in:45min 

    1. With a very sharp knife, slice the parsley into the thinnest possible shreds - this is important for the texture. Shred the mint too and place in a salad bowl with the parsley, tomatoes and spring onions.
    2. Soak the bulgur 5 minutes then drain. Sprinkle over the salad. Next, sprinkle over the allspice, lemon, olive oil and salt and pepper and toss.
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