HEALTHY LIVING RECIPES SIDE DISHES SALADS

How to Make Traditional Tabbouleh

Summary

Servings 4
Time Needed Prep
Ingredients 8
Difficulty Easy

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Ingredients

  • 115 g Bulgur Wheat (look in the cereal section of the supermarket)
  • 90 ml Lemon Juice
  • 75 ml Olive Oil
  • 6 tbsp Parsley (fresh) chopped finely
  • 4 tbsp Mint (fresh) chopped finely
  • 3 Spring Onions chopped finely
  • 2 Tomatoes firm, chopped very finely
  • 1 tbsp Salt & Pepper

Nutrition Information

Qty per
58g serve
Qty per
100g
Energy 2.055kcalcal 3.5309278350515kcalcal
Protein 0.165gg 0.28350515463918gg
Fat (total) 0.045gg 0.077319587628866gg
 - saturated 0.015gg 0.025773195876289gg
Carbohydrate 0.36gg 0.61855670103093gg
 - sugars 0.045gg 0.077319587628866gg
Dietary Fibre 0.195gg 0.33505154639175gg
Sodium 3.195mgmg 5.4896907216495mgmg

Nutritional information does not include the following ingredients: Bulgur Wheat , Lemon juice , Olive Oil , Mint (fresh), Spring onions , Tomatoes, Salt & Pepper

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

Method

  1. Cover the bulgur wheat with cold water and soak for 20 minutes - drain well and with your hands, squeeze out the moisture.

  2. Chop tomatoes, spring onions, parsley and mint and add to a large bowl with the rest of the ingredients and mix well.

  3. Chill overnight in the fridge.

  4. Serve with Falafels or have as a side for a barbecue lunch I love it on its own!

Recipe Hints and Tips:

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

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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