3 tablespoons fine bulgur wheat

Juice of 1-2 lemons

5 bunches of flat leaf parsley, finely chopped

10 mint leaves, finely chopped

5 medium tomatoes, cut into small dice

4 green onions, white & green parts, finely chopped

Salt & pepper

Olive oil


Place the bulgur wheat into a bowl & pour over the lemon juice, set aside to soften

Put the parsley, mint, tomatoes & green onion into a bowl, add the bulgar wheat & lemon juice, salt &pepper to taste.

It’s hard to say exactly how much olive oil to add, so pour in a little at a time, then mix all the ingredients together, (by hand is the best way) if it feels too dry add more,  taste as you go & adjust the seasoning or lemon juice.

The tabouleh is best made at least a couple of hours beforehand for all the flavours to mingle with each other, I make mine the day before.

This  recipe fed about 20 people


One Response

  1. Looks and sounds delicious!! Thanks for the recipe!
    Great site!!

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