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How to Make Traditional Tabbouleh

How to Make Traditional Tabbouleh

Summary

Servings 4
Time Needed Prep
Ingredients 8
Difficulty Easy

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Ingredients

  • 115 g Bulgur Wheat (look in the cereal section of the supermarket)
  • 90 ml Lemon Juice
  • 75 ml Olive Oil
  • 6 tbsp Parsley (fresh) chopped finely
  • 4 tbsp Mint (fresh) chopped finely
  • 3 Spring Onions chopped finely
  • 2 Tomatoes firm, chopped very finely
  • 1 tbsp Salt & Pepper

Nutrition Information

Qty per
58g serve
Qty per
100g
Energy 906cal 1556cal
Protein 0.45g 0.77g
Fat (total) 18.9g 32.4g
 - saturated 2.62g 4.5g
Carbohydrate 2.74g 4.7g
 - sugars 0.87g 1.5g
Dietary Fibre 0.56g 0.95g
Sodium 5.6mg 9.6mg

Nutritional information does not include the following ingredients: Bulgur Wheat , Mint (fresh), Salt & Pepper

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Tabbouleh is my favourite salad.

Now, I’m not known as much of a salad eater (quite frequently, you will hear me say ‘rabbit food’),

but I truly enjoy this one – it’s refreshing and delicious!

Method

  1. Cover the bulgur wheat with cold water and soak for 20 minutes - drain well and with your hands, squeeze out the moisture.

  2. Chop tomatoes, spring onions, parsley and mint and add to a large bowl with the rest of the ingredients and mix well.

  3. Chill overnight in the fridge.

  4. Serve with Falafels or have as a side for a barbecue lunch I love it on its own!

Recipe Hints and Tips:

  • Tabbouleh is not suitable for freezing. Keep refrigerated in an airtight container for up to 2 days.

This recipe is on how to make traditional tabbouleh.  The combination of the tastes of the ingredients in this recipe is perfect, and I’m not exaggerating. Make it a day ahead for the flavours to really develop! Now, in case you don’t know (and I didn’t), bulgur is par-boiled wheat! You can usually pick it up in the cereal section and it is as cheap as chips!

Vegetarians will love this dish! This is healthy and mouthwatering!

Serve Tabbouleh with hommus and falafels on a wrap for a delicious kebab. Or serve it as a side salad at Christmas – it goes really well with Chicken or Fish.

How to Make Traditional Tabbouleh

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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