Tabbouleh
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Fresh parsley (finely sliced)
- 80 g Bulgur wheat
- 25 g Fresh mint (finely chopped)
- 6 Spring onion (Scallion) (finely sliced)
- 2 Tomatoes (very finely diced)
- 180 g Cucumber (very finely diced)
- 2 Lemons (juice only)
- 90 ml Olive oil
- 1 pinch Fine sea salt and ground black pepper
Method
- Cook the bulgar wheat according to the packet instructions. This will take around 20 minutes.
- Put all the other ingredients into a bowl and mix well.
- Add the cooked bulgar wheat and mix well again.
- Refrigerate before serving (at least 2 hours is best). Give another stir before serving.