Maurice's famous tabbouleh

    Maurice's famous tabbouleh

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    About this recipe: This is my dad's famous tabbouleh recipe. He insists that you leave it in the fridge for at least 5 hours before serving. It makes a lot so feel free to halve the ingredient amounts if you are not making it for a party.

    Serves: 8 

    • 280g coarse bulgur, rinsed and drained
    • 2 cucumbers, finely diced
    • 2 large tomatoes, diced
    • 2 bunches fresh parsley leaves, chopped
    • 2 bunches spring onions, finely chopped
    • 2 onions, finely diced
    • 3 cloves garlic, minced
    • 120ml olive oil
    • 1 lemon, juiced
    • 3/4 tablespoon salt, or to taste
    • 1/2 teaspoon ground black pepper

    Prep:1hr  ›  Extra time:5hr chilling  ›  Ready in:6hr 

    1. Place the bulgur in a large bowl and completely cover with water; soak for 45 minutes. Drain and squeeze to remove excess water.
    2. Mix cucumbers, tomatoes, parsley, spring onions, onions, garlic, olive oil, lemon juice, salt and ground black pepper together in a bowl.
    3. Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh for at least 5 hours before serving.
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