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Tabbouleh
Tabbouleh is a vibrant Middle Eastern dish that can be eaten with just about anything. It should be a staple at any BBQ or picnic too.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Refrigeration time
2
hours
hrs
Total Time
2
hours
hrs
25
minutes
mins
Diet:
Vegan
Allergen:
Gluten
Servings:
4
people
Calories:
291
kcal
Author:
Dannii Martin
Ingredients
240
g
Fresh parsley
finely sliced
80
g
Bulgur wheat
25
g
Fresh mint
finely chopped
6
Spring onion (Scallion)
finely sliced
2
Tomatoes
very finely diced
180
g
Cucumber
very finely diced
2
Lemons
juice only
90
ml
Olive oil
1
pinch
Sea salt and black pepper
UK Metric Measures
-
US Customary Measures
Instructions
Cook the bulgar wheat according to the packet instructions. This will take around 20 minutes.
Put all the other ingredients into a bowl and mix well.
Add the cooked bulgar wheat and mix well again.
Refrigerate before serving (at least 2 hours is best). Give another stir before serving.
Notes
Cut the parsley in a slicing motion, rather than chopping.
When refrigerating, drain as much liquid as possible.
For extra protein, add some chickpeas.
For a gluten free option you could make a quinoa tabbouleh instead of using bulgar wheat.
Use really ripe and fresh tomatoes in this dish, as you will really taste the difference.
For best results, put the tabbouleh in the fridge for 30 minutes to allow the flavours to come together.
Nutrition
Serving:
1
portion
|
Calories:
291
kcal
|
Carbohydrates:
25
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Sodium:
44
mg
|
Potassium:
657
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
4162
IU
|
Vitamin C:
94
mg
|
Calcium:
114
mg
|
Iron:
4
mg