Prep
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse bulgur; soak in cold water for about 15 minutes until tender, then drain well (squeeze to remove excess moisture).
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For
2
M
I
1/2
cup
Fine bulgur wheat
3
bunches
Fresh flat-leaf parsley, very finely chopped
1/3
cup
Fresh mint, finely chopped
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Cook along with all of our recipes
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Per Serving
Calories
150kcal
Fat
9g
Saturates
1.5g
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Cook along with all of our recipes
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Tabbouleh is herb-forward—not a bulgur salad—so use plenty of parsley and mint. Finely chopping (not processing) herbs with a sharp knife preserves freshness and texture. Taste evolves over time—chill it and serve after flavors have mellowed; excellent for make-ahead meals. For a gluten-free version, substitute cooked quinoa for bulgur.
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Grilled meats (chicken, lamb, or beef), Hummus and warm pita, Roasted vegetables or falafel As part of a mezze spread with baba ghanoush and olives
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Prep
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse bulgur; soak in cold water for about 15 minutes until tender, then drain well (squeeze to remove excess moisture).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1/2
cup
Fine bulgur wheat
3
bunches
Fresh flat-leaf parsley, very finely chopped
1/3
cup
Fresh mint, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
150kcal
Fat
9g
Saturates
1.5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tabbouleh is herb-forward—not a bulgur salad—so use plenty of parsley and mint. Finely chopping (not processing) herbs with a sharp knife preserves freshness and texture. Taste evolves over time—chill it and serve after flavors have mellowed; excellent for make-ahead meals. For a gluten-free version, substitute cooked quinoa for bulgur.
Only visible to you
Made it?
Grilled meats (chicken, lamb, or beef), Hummus and warm pita, Roasted vegetables or falafel As part of a mezze spread with baba ghanoush and olives
Cancel
