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Tabbouleh salad recipe

Tabbouleh salad recipe

46 ratings

Vibrant Middle Eastern tabbouleh is traditionally made with hearty bulgur wheat, tomato, cucumber and plenty of freshly chopped parsley, coriander, chives and mint. This easy recipe takes just 30 minutes and can be enjoyed as a light meal or as part of a big lunchtime spread. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 95 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 50g (2oz) bulgur wheat
  • 200ml (7fl oz) hot vegetable stock
  • 2 x 31g packs flat-leaf parsley, chopped
  • 1 x 31g pack coriander, chopped
  • 1/2 x 30g pack chives, chopped
  • 2 tbsp chopped mint
  • 3 spring onions, chopped
  • 1 beef tomato, seeded and chopped
  • ¼ cucumber, seeded and chopped
  • 1 lemon, juiced
  • 1 lime, juiced
  • 3 tbsp extra virgin olive oil
  • 2 tsp sumac (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    2g 2%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 8.5g Protein 2g Fibre 1.4g


  1. Put the bulgur wheat and stock in a pan and bring to the boil. Reduce the heat and simmer for 10 minutes. Take the pan off the heat and leave to to stand, covered, for 15 minutes.
  2. Mix the bulgur wheat with the remaining ingredients. Season to taste.

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