Classic tabbouleh
Serves: 4 as a mezze or side
Prep time: 10 minsTotal time: 
Recipe photograph by Sam Folan
Classic tabbouleh
Authentic tabbouleh is more of a herb salad with a little bit of bulgur wheat in it, as here, rather than the other way around
Serves: 4 as a mezze or side
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
151Kcal
Fat
12gr
Saturates
2gr
Carbs
8gr
Sugars
4gr
Fibre
3gr
Protein
2gr
Salt
0gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 20g dried bulgur wheat
- 1 x 100g bunch flat-leaf parsley, leaves finely chopped
- 1 x 30g pack mint, leaves finely chopped
- 2 ripe tomatoes, finely chopped
- 1 small red onion, finely chopped
- juice of 1 lemon
- 4 tbsp olive oil
- 1 Little Gem lettuce, leaves separated
Step by step
Get ahead
Leftovers will keep in the fridge overnight.
- Tip the bulgur wheat into a pan of boiling water and cook for 7-9 minutes until just tender – it should still have some bite. Drain and refresh under cold water, then drain again thoroughly. Squeeze any excess moisture out using the back of a spoon.
- Transfer the bulgur to a large bowl and mix in the parsley, mint, tomatoes, onion, lemon juice, olive oil and a good pinch of salt together in a large bowl. Cover and set to one side for 10 minutes to allow the bulgur to soak up the dressing. Mix again and serve immediately with the lettuce leaves.
