How to Make Traditional Tabbouleh

Tabbouleh is my favourite salad.

Now, I’m not known as much of a salad eater (quite frequently, you will hear me say ‘rabbit food’), but I truly enjoy this one – it’s refreshing and delicious!

This recipe is on how to make traditional tabbouleh.� The combination of the tastes of the ingredients in this recipe is perfect, and I’m not exaggerating. Make it a day ahead for the flavors to really develop! Now, in case you don’t know (and I didn’t), bulgur is parboiled wheat! You can usually pick it up in the cereal section and it is as cheap as chips!

Vegetarians will love this dish! This is healthy and mouthwatering!

Serve Tabbouleh with hommus and falafels on a wrap for a delicious kebab. Or serve it as a side salad at Christmas – it goes really well with Chicken or Fish.

• How to Make Home-Made Hummus
• How to Make Falafels
• How to Make Home Made Naan Bread

How to Make Traditional Tabbouleh

Recipe by Stay at Home Mum

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Course: SidesCuisine: ItalianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

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Ingredients

• 90 millilitre Lemon juice

• 115 gram Bulgur Wheat -(look in the cereal section of the supermarket)

• 75 millilitre Olive Oil

• 6 tbsp Parsley (fresh)-chopped finely

• 4 tbsp Mint (fresh)-chopped finely

• 3 medium Spring onions -chopped finely

• 2 small Tomatoes-firm, chopped very finely

• 1 tbsp Salt & Pepper

Directions

• Cover the bulgur wheat with cold water and soak for 20 minutes – drain well and with your hands, squeeze out the moisture.
• Chop tomatoes, spring onions, parsley and mint and add to a large bowl with the rest of the ingredients and mix well.
• Chill overnight in the fridge.
• Serve with Falafels or have as a side for a barbecue lunch I love it on its own!

Notes

• Tabbouleh is not suitable for freezing. Keep refrigerated in an airtight container for up to 2 days.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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