Parsley & Bulgar Wheat Salad (Tabbouleh)

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Jasmine

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Today I’m sharing my quick and easy take on tabbouleh, a bulgar wheat and parsley salad from the Levant region. There are different variations across the region, some of which really amp up the parsley, but this is how I like to do it and you can adapt it to your own preferences. I enjoy having this as a side or it makes a great meal prep (I often add a couple of falafels to make it a lunch); it’s simple but delicious!

INGREDIENTS

Fresh parsley

Lemon juice

Bulgar wheat

Spring onions

Salad tomatoes

Cucumber

Extra-virgin olive oil

TIPS

This is a simple recipe but my tips here are to let the bulgar wheat cool before combining it with everything else and to de-seed the tomatoes and cucumber to reduce the amount of water within the salad and to ensure it stays crisp and fresh.

Tabbouleh Salad

  • Servings: 2-4 (depending on whether it’s a side or a main)
  • Difficulty: Easy
  • Print

A simple but delicious salad that’s perfect for summer

No special equipment or advance prep needed


Ingredients

  • 1/2 a cucumber (de-seeded and cut into chunks)
  • 3 salad tomatoes (de-seeded and cut into chunks)
  • 2 spring onions (finely sliced)
  • 75g of fresh parsley (large stems removed, chopped)
  • 20g of cracked bulgar wheat
  • Juice of 1/2 a lemon
  • 1 tbsp of extra-virgin olive oil
  • Salt and pepper to taste


Directions

  1. Boil the kettle
  2. Add the bulgar to a small bowl, add 30ml of boiling water and cover to cook
  3. Once the bulgar wheat is cooked through, let it cool uncovered
  4. Shake or whisk together the lemon juice and extra-virgin olive oil with a generous amount of salt and pepper
  5. Add the cooled bulgar wheat, tomato, cucumber, parsley and spring onion to a bowl, pour over the dressing and toss it all together to serve

Let me know if you try my quick and easy take on tabbouleh!

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