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Super herby tabbouleh

Name: Super herby tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Middle Eastern
Ingredients: 50g bulgur wheat; 100g tomatoes; 50g parsley; 30g mint, leaves picked; 2 spring onions; Juice 1 lemon; 3 tbsp extra-virgin olive oil

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 May 23
Updated: 18 Mar 24

Tabbouleh is one of those rare dishes where herbs are treated as the star important ingredient, rather than a garnish or final hit of freshness. This verdant bulgar wheat salad is great as part of a larger platter of Middle Eastern dishes, or served alongside grilled lamb and pittas.

Serve alongside your favourite barbecue recipes.

Easy
May 2023

Test kitchen approved

Serves 2
Hands-on time 30 min, plus 15 min resting

Serve alongside your favourite barbecue recipes.

Nutrition: per serving

Calories: 273kcals
Fat: 17.5g (2.4g saturated)
Protein: 4.6g
Carbohydrates: 22.3g (3.2g sugars)
Fibre: 4.1g
Salt: 0.1g

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Ingredients

50g bulgur wheat
100g tomatoes
50g parsley
30g mint, leaves picked
2 spring onions
Juice 1 lemon
3 tbsp extra-virgin olive oil

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Method

Give the bulgur wheat a rinse in cold water then drain and put in a bowl. Pour in 200ml just-boiled water then cover the bowl with a plate and leave to soak while you prepare everything else.
Chop the tomatoes and put in a colander. Sprinkle over a pinch of salt and leave to drain for 5 minutes. Finely chop the parsley (including the stalks), mint leaves and spring onions and put in a large bowl.
Drain the bulgur wheat well then tip into the bowl of herbs. Add the lemon juice, olive oil and a good pinch of salt. Toss to combine well. Allow to sit for about 15 minutes before serving to allow all the flavours to get to know each other.