Tabbouleh is a traditional Middle Eastern dish. It’s a combination of fresh herbs, vegetables and bulgur. The main ingredient of this dish is parsley, lots of it actually. The first time I tasted this dish was when we were in Istanbul though that version had pomegranate. I love the freshness from the herbs and lemony taste. The best part is it’s a low carb meal.

20170302_182014 Tabbouleh



Serves 8
Write a review
Prep Time
15 min
Cook Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr 15 min
  1. 1 cup bulgur wheat
  2. 1 ½ cups water
  3. 2 freshly squeezed lemon juice
  4. 3 tablespoon good olive oil
  5. 3 ½ teaspoons kosher salt
  6. ½ cup minced spring onions, white and green parts (about 4-6)
  7. ½ cup chopped fresh mint leaves (1 bunch)
  8. 1 cup chopped flat-leaf parsley (1 bunch)
  9. 1 cucumber, unpeeled, seeded, and diced
  10. 2 large tomatoes, seeded, and diced
  11. 1 teaspoon freshly ground black pepper
  12. 100g feta cheese, crumbled
  1. Stir bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
  2. Add lemon juice, 2 tablespoon olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  3. Add the spring onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
  4. Place tabbouleh on platter. Garnish with feta cheese.
20170302_173252 Tabbouleh

20170302_173351 Tabbouleh