Levant tabbouleh

    50 min

    This Arabian tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law and grandmother. This recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.

    5 people made this

    Serves: 8 

    • 70g fine bulgur wheat
    • 6 ripe tomatoes, finely chopped
    • 1/2 onion, minced
    • 5 bunches flat-leaf parsley, minced
    • 1/2 bunch fresh mint leaves, minced
    • 1 bunch spring onions, minced
    • 2 tablespoons tomato puree
    • 120ml vegetable oil
    • 180ml freshly squeezed lemon juice
    • salt and freshly ground black pepper to taste
    • cayenne pepper, or to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Rinse bulgur in a sieve until the water becomes clear. Transfer bulgur to a large bowl. Add tomatoes; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
    2. Add onion, parsley, mint and spring onions to the bowl. Stir to combine.
    3. Mix together tomato puree, vegetable oil and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, freshlyground black pepper and cayenne pepper to taste.

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    Reviews in English (9)


    Fresh, tasty, fragrant and filling - a firm favourite. I couldn't find bulgar so I used cous cous: just pour some hot water over it and and allow it to drain. It absorbs a little quicker and doesn't have quite as much texture as bulgar so I use a little more (maybe 50%). I also added some finely chopped (skinned) cucumber (approximately equal to the amount of onion).  -  22 May 2016


    very tasty and fresh. i loved it, now... to shop for teh ingredients to make it again..  -  27 Apr 2013  (Review from Allrecipes US | Canada)


    This was amazing. I substituted tahini for the oil and used extra lemon juice.  -  12 Aug 2013  (Review from Allrecipes US | Canada)