Bulgar wheat tabouleh

Bulgur wheat tabouleh

  • Serves 6
  • Hands on time 20 mins
  • Easy
This bulgar wheat tabouleh recipe is a delicious summer snack and works well with barbecued chicken breast.

Nutritional info per serving

  • Calories200kcals
  • Fat6.6g (0.9g saturated)
  • Protein5.1g
  • Carbohydrates30.7g (4.8g sugars)
  • SaltTrace salt

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  • 200g bulgur wheat
  • 1 cucumber, peeled, deseeded and diced
  • 6 medium tomatoes, diced
  • Bunch of spring onions or 1 small red onion, finely chopped
  • Large bunch of fresh flatleaf parsley, finely chopped
  • Large bunch of fresh mint, chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • Juice 1 large lemon


  1. Place the bulgur wheat in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and stand for 15 minutes, until tender. Drain the bulgur wheat well and place in a sieve. Squeeze out the excess water using a spoon.
  2. Place the cucumber, tomatoes, onions and herbs in a large bowl and toss together well. Add the drained bulgur wheat, garlic, olive oil and lemon juice and season well to taste.
  3. Serve with griddled or barbecued chicken breast.
  • This calls for a crisp, refreshing Sauvignon Blanc. Pick one from France’s Loire Valley.

From June 2008

Main Ingredients:

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