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Classic tabbouleh


Serves: 4 as a mezze or side
timePrep time: 10 mins
timeTotal time:
Classic tabbouleh
Recipe photograph by Sam Folan
Authentic tabbouleh is more of a herb salad with a little bit of bulgur wheat in it, as here, rather than the other way around

Serves: 4 as a mezze or side
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
151Kcal
Fat
12gr
Saturates
2gr
Carbs
8gr
Sugars
4gr
Fibre
3gr
Protein
2gr
Salt
0gr

John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes
John Gregory-Smith

John Gregory-Smith

John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration 
See more of John Gregory-Smith’s recipes

Ingredients

  • 20g dried bulgur wheat
  • 1 x 100g bunch flat-leaf parsley, leaves finely chopped
  • 1 x 30g pack mint, leaves finely chopped
  • 2 ripe tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 Little Gem lettuce, leaves separated

Step by step

Get ahead
Leftovers will keep in the fridge overnight.
  1. Tip the bulgur wheat into a pan of boiling water and cook for 7-9 minutes until just tender – it should still have some bite. Drain and refresh under cold water, then drain again thoroughly. Squeeze any excess moisture out using the back of a spoon.
  2. Transfer the bulgur to a large bowl and mix in the parsley, mint, tomatoes, onion, lemon juice, olive oil and a good pinch of salt together in a large bowl. Cover and set to one side for 10 minutes to allow the bulgur to soak up the dressing. Mix again and serve immediately with the lettuce leaves.

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