Aerial shot of a plate of tabbouleh salad with serving utensils

Tabbouleh

Name: Tabbouleh
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 100g bulgur wheat; ½ small red onion finely chopped; 250g ripe tomatoes; 1 lemon juiced; 2 tbsp extra-virgin olive oil; 50g parsley leaves chopped; 25g mint leaves chopped

Janine Ratcliffe

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.3 ratingsRate

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Whip up this simple herby tabbouleh with juicy tomatoes, bulgur and lemony dressing for a quick salad that's perfect for sharing

Dairy free

Healthy

Low salt

Low sugar

Vegetarian

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Alternatives

Complete the dish

Try our tabbouleh then add marinated halloumi and discover our lentil tabbouleh with halloumi, grain tabbouleh and romesco sauce, okra and tomato tabbouleh or honey and sesame halloumi with jalapeño yogurt and tabbouleh.

Tip: tabbouleh should be herb-heavy and have a lovely zing from the lemons. Once you’ve tossed everything together, leave for five minutes, then taste and adjust with extra lemon or salt to your liking.

Ingredients

Nutrition

100g bulgur wheat
½ small red onion

finely chopped
250g ripe tomatoes
1 lemon

juiced
2 tbsp extra-virgin olive oil
50g parsley leaves

chopped
25g mint leaves

chopped

Nutrition: per serving

kcal88
fat4g
saturates1g
carbs10g
sugars2g

low
fibre2g
protein2g
salt0.02g

low

Method

step 1

Put the bulgur wheat in a heatproof bowl and pour over enough boiling water to cover. Stand for 15-20 mins or until just tender when you test a grain. Drain well.
step 2

Put the onion, tomatoes, lemon juice, oil and a good pinch of sea salt in a serving bowl. Tip in the bulgur and toss to combine.
step 3

To finish the tabbouleh, mix the herbs into the bulgur. Taste and season with more salt or lemon juice, if needed.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.3 ratings

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