Levant tabbouleh

Levant tabbouleh


2 people made this

About this recipe: 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.


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 (1)


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

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