Middle Eastern tabbouleh

A super fresh herb and bulgur salad, with bulgur, parsley and mint being the primary ingredients.

Tabbouleh

Tabbouleh is a Middle Eastern/North African salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice and salt. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze.

AuthorHungry PandaCategoryDifficultyBeginner

Yields3 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 cup uncooked course bulgur wheat (equals 3 cups cooked)
 4 firm Roma tomatoes, very finely chopped
 1 cucumber, very finely chopped (remove skin if you prefer)
 4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
 12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
 4 sticks spring onions, white and green parts, very finely chopped
 1 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 Romaine lettuce leaves to serve, optional
 ½ red onion (optional)

1

Put 1 cup of course bulgar wheat into your rice cooker inner bowl, add 1.5 cups of water (measured in the rice cooker measuring cup).

2

Cook on the quick/fast cook setting or normal white rice setting. Set aside to cool.

3

Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.

4

Place the chopped vegetables, herbs and spring onions in a mixing bowl. Add the bulgur and season with salt. Mix gently.

5

Add the the lime juice and olive oil and mix again.

6

Taste and adjust the seasoning if needed.

Ingredients

 1 cup uncooked course bulgur wheat (equals 3 cups cooked)
 4 firm Roma tomatoes, very finely chopped
 1 cucumber, very finely chopped (remove skin if you prefer)
 4 sticks parsley, part of the stems removed, washed and well-dried, very finely chopped
 12 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
 4 sticks spring onions, white and green parts, very finely chopped
 1 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 Romaine lettuce leaves to serve, optional
 ½ red onion (optional)

Directions

1

Put 1 cup of course bulgar wheat into your rice cooker inner bowl, add 1.5 cups of water (measured in the rice cooker measuring cup).

2

Cook on the quick/fast cook setting or normal white rice setting. Set aside to cool.

3

Very finely chop the tomatoes, cucumber, herbs and spring onions. Place the tomatoes in a colander to drain excess juice.

4

Place the chopped vegetables, herbs and spring onions in a mixing bowl. Add the bulgur and season with salt. Mix gently.

5

Add the the lime juice and olive oil and mix again.

6

Taste and adjust the seasoning if needed.

Middle Eastern Tabbouleh
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To make a marvellous mezze, combine with pita and romaine lettuce leaves to be used as wraps for the tabbouleh along with hummus, baba ghanoush, roasted red pepper hummus and falafel. Add pomegranate seeds to give an interesting texture/taste