Recipe

Tabbouleh

Made with fresh parsley, mint and burghul, tabbouleh 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.

May 31, 2011 2:00pm
  • 25 mins cooking
  • Serves 4
    • Print
    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
  • 1
    Cover burghul with water in small bowl; stand about 10 minutes or until burghul softens. Drain in fine strainer; squeeze out excess liquid.
  • 2
    Place 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food