Classic Tabbouleh

All purpose salad



Prep time

20 minutes

Cook time

10 minutes

A glorious light salad for all occasions.


100g fresh parsley finely chopped
Handful of fresh mint finely chopped
3 spring onions thinly sliced
175g cherry tomatoes chopped
100g bulgur wheat
6 tbsps olive oil
Juice of half a lemon
Salt and pepper to taste


1. Place the bulgur wheat in a pan with approx. 300ml of boiling water then cook over a medium heat for 15 minutes. Once cooked, strain and run under a tap until cold.

2. Combine all the other ingredients in a large mixing bowl. Add the cooked bulgur wheat, mix thoroughly then serve.

Chef’s tips

Tabbouleh can easily be adapted to accommodate any other vegetables you have left over, just chop them up and add them in.


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