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Introduction & method

This is Lebanese-style tabbouleh - it's mostly green, flecked with a bit of bulgur, rather than the stuff I see in Europe which is mostly beige flecked with green. It's hugely popular in the Middle East. Delicious, healthy and well worth making.

Tabbouleh Recipe

Soak the bulgur (also known as burghul or cracked wheat) in the lemon juice for 15 minutes. You should have about twice as much parsley as mint. Rinse the parsley and mint, finely chop the leaves and stems and put them in a bowl. Finely chop the onions and tomato and add them to the bowl. Squeeze the moisture out of the bulgur and add it to the bowl. Stir everything together, and add a big glug of olive oil and a tiny pinch of salt.

Taste the salad and add more oil if it seems too dry. You should be able to taste the lemon juice. You can eat this straight away, or keep it in the fridge till you need it. It should keep okay for a few days.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Tabbouleh on YouTube.

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Ingredients & Info

 1 large bunch flat leaf parsley
 1 large bunch fresh mint
 2 tbsp bulgur wheat
 1 small onion
 2 tomatoes
 1 tbsp lemon juice
 1 tbsp olive oil

US Customary/Imperial

About 8 portions
Prep time: 15 minutes.
Soaking/resting time: 15 minutes.
Total time: 30 minutes.