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Tabbouleh Salad

Ingredients

    • 200g bulgur (cracked wheat)
    • 3 tablesp. lemon juice
    • 2 tablesp. olive oil
    • 250g cherry tomatoes, quartered
    • ½ cucumber, deseeded and finely chopped
    • 4 scallions, finely sliced
    • 5 tablesp. fresh flat-leaf parsley, chopped
    • 5 tablesp. fresh mint, chopped
    • A little salt and black pepper

Main

    • 200g bulgur (cracked wheat)
    • 3 tablesp. lemon juice
    • 2 tablesp. olive oil
    • 250g cherry tomatoes, quartered
    • ½ cucumber, deseeded and finely chopped
    • 4 scallions, finely sliced
    • 5 tablesp. fresh flat-leaf parsley, chopped
    • 5 tablesp. fresh mint, chopped
    • A little salt and black pepper

Method

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Place the bulgur wheat in bowl, cover with plenty of cold water and leave to stand for 20 minutes. Drain into a sieve lined with a clean tea towel and squeeze out as much excess water as possible. Combine the bulgur wheat, tomatoes, cucumber, scallions, parsley, mint, remaining tablespoon of oil and remaining 3 tablespoons of lemon juice. Season with a little salt and black pepper.

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Method

Copy Text

Place the bulgur wheat in bowl, cover with plenty of cold water and leave to stand for 20 minutes. Drain into a sieve lined with a clean tea towel and squeeze out as much excess water as possible. Combine the bulgur wheat, tomatoes, cucumber, scallions, parsley, mint, remaining tablespoon of oil and remaining 3 tablespoons of lemon juice. Season with a little salt and black pepper.

Serving Suggestions

This Tabbouleh Salad tastes great with Pork Chops or try it with some Lamb cutlets.