Tabbouleh Recipe
Prep time: 
Total time: 
Serves: 4
  • ½ cup extra fine bulgur wheat
  • 2-3 firm roma tomatoes - finely chopped and strained
  • 1 english cucumber - peeled, diced and strained
  • a big bunch of parsley - stems removed, washed, dried and chopped
  • a small bunch of fresh mint leaves - stems removed, washed, dried and chopped
  • a small bunch of cilantro - wash, dried and chopped (optional)
  • 4 green onions - wash, dried and chopped
  • 2 tbsp pomegranate seeds (optional)
  • 1 small onion, chopped
  • 1 garlic, chopped
  • 3-4 tbsp lime/lemon juice
  • 3-4 tbsp olive oil
  • Salt and black pepper to season
  1. Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl.
  2. Pour about 1 cup of hot water and season with a fat pinch of salt and cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
  3. Do read the packaging for instructions on how long you should soak it as it differs according to sizes.
  4. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
  5. In a bowl, mix lemon/lime juice, salt, black pepper, garlic, and olive oil.
  6. Add the vegetables, herbs, and bulgur.
  7. Cover the tabouli and refrigerate for 30 minutes before serving.
Recipe by Maya Kitchenette at