tabbouleh picture

tantalising tabbouleh

Tabbouleh served with traditional-like garnishing

Serves: 4


1/2 cup fine burghul (cracked wheat)

2 medium-large tomatoes

1 cucumber

1 spring onion (shallot)

3 cups continental fresh parsley, coarsely chopped

6 lettuce leaves

1/2 cup fresh mint, coarsely chopped

1/8 cup olive oil

juice of half a lemon (or to taste)


Place the burghul in a bowl. Add enough cold water to cover. Set aside for 1 hour to soak.

Dice the tomato, lettuce and spring onion. Peel and dice the cucumber.

Place the diced vegetables, fresh mint and parsley in a bowl. Drizzle the olive oil and add the lemon juice.

Drain the cracked wheat and add into the bowl. Garnish with a the core of a lettuce, lemon quarters, cucumbers and/or carrot.

You can serve the tabbouleh in bowls made from cabbage leaves, and place the core in the centre.



5 thoughts on “tantalising tabbouleh

  1. Charles says:

    Love tabbouleh – Always nice to ramp up the quantity of parsley too and make a “green” tabbouleh. Whole load of lemon juice in there, lovely olive oil – such a great dish – goes really well with some grilled halloumi cheese too!

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