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.
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
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Method Prep:1hr › Extra time:5hr chilling › Ready in:6hr
Place the bulgur in a large bowl and completely cover with water; soak for 45 minutes. Drain and squeeze to remove excess water.
Mix cucumbers, tomatoes, parsley, spring onions, onions, garlic, olive oil, lemon juice, salt and ground black pepper together in a bowl.
Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh for at least 5 hours before serving.