Middle Eastern tabbouleh

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

40 mins Cook 6.6k Views
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 ServingsUnitsDefault
Prep Time15 minsCook Time25 minsTotal Time40 mins

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, finely chopped
 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 handful romaine lettuce leaves to serve, optional
 ½ red onion (optional)

HOW TO MAKE
1

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

2

Select QUICK COOK, REGULAR, or LONG GRAIN function of your rice cooker then press START. 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.

5

Add the bulgur and season with salt. Mix gently.

6

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

7

Taste and adjust the seasoning if needed.

Ingredients

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, finely chopped
 pinch salt
 3 tbsp lime juice (lemon juice, if you prefer)
 3 tbsp extra virgin olive oil
 handful romaine lettuce leaves to serve, optional
 ½ red onion (optional)
Middle Eastern Tabbouleh
IngredientsDirections

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.