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This classic Lebanese salad has become very popular in other countries. It makes an ideal substitute for a rich dish on a buffet table and is excellent served with cold sliced lamb.

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175g/6oz/1 cup fine bulgur wheat
Juice of 1 lemon
45ml/3 tbsp olive oil
40g/1 oz fresh parsley, finely chopped
45ml/3 tbsp chopped fresh mint
4-5 spring onions, chopped
1 green pepper, seeded and sliced
Salt and black pepper
2 large tomatoes, diced, and a few black olives, stoned, to garnish


Serves: 4


Put the bulgur wheat in a bowl. Add enough cold water to cover the wheat and let it stand for at least 30 minutes and up to 2 hours.

Drain and squeeze with your hands to remove excess water. The bulgur wheat will swell to double its original size. Spread on kitchen paper to allow it to dry completely.

Place the bulgur wheat in a large bowl, add the lemon juice, oil and a little salt and pepper. Leave to stand for 1-2 hours if possible, to allow the flavours to develop.

Add the chopped parsley, mint, spring onions and pepper and mix well. Garnish with diced tomatoes and olives and serve.

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