Tabbouleh Recipe

Julie Jurden

This Middle Eastern salad is a classic and great summer dish, a perfect accompaniment to a BBQ. It often has more parsley than the version proposed here, but I prefer it more delicate and I add instead a few more tomatoes.  You can also be creative and add celery, spring onions and/or cucumber.

 Prep time: 20 min.


Ingredients (Serves 4-6):


1 cup boiling water

1 cup fine Bulgur wheat

1 teaspoon of salt

5-6 tablespoons extra virgin olive oil

8 tbsp. fresh flat leaf parsley, finely chopped

4 tbsp. fresh mint, finely chopped

25-30 cherry tomatoes, finely chopped

1 lemon, juice

1 clove of garlic, crushed (optional)

 Cooking Directions:

Boil the water and add to it ½ tsp. of salt and 1 tbsp. of oil. Put the bulgur in a bowl and pour on top the boiling water and cover with cling film.   Leave it to stand for 10 minutes.

Meanwhile, chop the parsley, the mint and the tomatoes and mix them in a salad bowl. Add the crushed garlic, the lemon juice and the remaining salt and olive oil. Mix well.

When the bulgur is ready, fluff it with a fork to separate the grains.  Then add it to the bowl with the herbs and tomatoes. Stir well, taste it and correct seasoning if needed.

Add a drizzle of extra virgin olive oil just before serving.

compliments of:

La Cucina di Silvia