Tabbouleh - Wheat and Herb Salad Recipe

Tabbouleh - Wheat and Herb Salad

0 from 0 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Middle Eastern
Author: The Cook


  • 1 bunch fresh, soft flat-leaf parsley
  • 1 handful mint leaves
  • 1 – 2 lemons
  • 2 tablespoons fine <a href="" target="_blank">burghul</a>
  • 3 – 4 tomatoes, diced
  • 4 spring onions (scallions), finely chopped
  • salt and pepper
  • olive oil
  • grape leaves to line serving bowl, optional


  • Place the mint and parsley into a colander and wash thoroughly. Allow to drain and then pat dry with a tea-towel.
  • Gather the mint and parsley in a tight wad in your hand and <strong><span style="text-decoration: underline;">finely</span> </strong>shred the leaves with a very sharp knife, almost in a shaving action. Tip into a colander. Do the same with the mint. Wash the chopped herbs and drain well.
  • Juice the lemons and pour over the burghul and set aside to soften for 10 minutes.
  • Combine the parsley and mint, softened burghul, tomato and spring onion in a bowl. Season with salt and pepper, add olive oil and mix with your hands.


Tightly bunching the parsley in your hand ready for cutting is crucial, as is using a very sharp knife – both help you to shave the parsley as finely as possible.
Tabbouleh can be prepared a couple of hours ahead, but add the salt, pepper and oil just before serving.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra