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Tabbouleh with Herbs


Serves 6


  • 2 bunches parsley - stems removed, very finely chopped

  • 1 bunch of Mint - as above

  • 70g bulgur wheat (extra fine is best)

  • 4 firm Roma tomatoes, very finely chopped 9drain excess juice in a colander)

  • 4 spring onions

  • 5 tbsp olive oil

  • 3-4 tbsp lemon juice

Image by Lindsay Moe


Step 1 

Wash the bulgar wheat and soak it in water for 5-7 minutes. Drain very well (squeeze to remove any excess water). Set aside.

Step 2 

Place the chopped vegetables and herbs in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

Step 3

Add the lemon juice and olive oil and mix again.

Step 4

For best results, cover the tabbouleh and refrigerate for 30 minutes.

Step 5 

Serve the tabbouleh with pitta bread and romaine lettuce leaves, which can act as 'boats'.

Did you know?

Parsley is an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron. 

Image by pintando la luz
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