Tabbouleh (Modern style)

Originally large quantities of bulghur wheat was used and there were just small speckles of parsley. This is a modern version, as nowadays, the weight of parsley can exceed the weight of bulghur wheat by 5 to 1.

Tabbouleh (Modern style)

Servings:	Serves 6
Calories per serving:	81
Ready in:	40 minutes
Prep. time:	35 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Make sure you like parsley 🙂 4/5 …because you're in for a shock if you don't! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50 g bulghur wheat
• 30 ml lemon juice
• 8 spring onions, finely chopped
• 250 g flat leaved parsley, finely chopped
• 50 g mint, finely chopped
• 3 tomatoes, skinned and roughly chopped
• 75 ml Greek olive oil (I used Kalamata)
• Seasoning to taste

Method

1. Rinse the bulghur wheat, drain thoroughly and mix in the lemon juice.
2. Set aside for about 30 minutes.
3. Add the spring onions, parsley, mint and tomatoes, mix thoroughly.
4. Pour in the oil and seasoning, and mix (preferably with your hands).

Serving suggestions

Serve on its own or use it to stuff pitta bread. You can use crisp lettuce leaves to scoop it up, rather than a fork.

Variations

See also Tabbouleh salad and Couscous tabbouleh

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