Made with fresh parsley, mint and burghul, tabbouleh (or tabouli) is a healthy and delicious cornerstone of Middle-Eastern cuisine. Serve it with flatbread for a healthy snack, or as an accompaniment to a meat dish.
Tabbouleh
You'll love this classic Middle-Eastern salad.
- 25 mins cooking
- Serves 4
Print
Ingredients
Tabbouleh
- 1/2 cup (80g) burghul
- 3 cup coarsely chopped fresh flat-leaf parsley
- 3 tomatoes (450g), chopped finely
- 1 red onion (100g), chopped finely
- 1 cup coarsely chopped fresh mint
- 1/2 cup (125ml) lemon juice
- 1/4 cup (60ml) olive oil
Method
Tabbouleh
- 1Cover burghul with water in small bowl; stand about 10 minutes or until burghul softens. Drain in fine strainer; squeeze out excess liquid.
- 2Place burghul in large bowl with parsley, tomato, onion, mint and combined juice and oil; toss gently to combine.
Notes
You will need about three bunches of flat-leaf parsley for this recipe.
