Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - fresh flat leaf parsley, finely chopped
  • 1/2 cup - fresh mint leaves, finely chopped
  • 1/4 cup - burghol (cracked wheat) daliya
  • 2 spring onions, finely chopped
  • 2 cloves garlic, very finely chopped
  • 2 medium sized tomatoes
  • A few crisp lettuce leaves
  • Juice of 2 lemons
  • Olive oil as required
  • Salt and black pepper to taste

How to Make Tabouleh

  • Rinse the burghol (cracked wheat) and place in a bowl with sufficient cold water to cover and leave to soak for 20 mins.
  • Meanwhile, prepare the other ingredients, wash the parsley, leave to drain well, remove the thick stalk, chop fine.
  • Wash and chop the mint leaves very fine, then the spring onions and tomatoes.
  • Mix these ingredients together with the parsley.
  • Drain the burghol into a fine sieve and then squeeze it in handfuls to remove excess moisture.
  • Mix the burghol thoroughly with the parsley, mint and tomato.
  • Mix equal parts of oil and lemon juice together, add salt and black pepper and finely chopped or crushed garlic if desired. Pour onto the salad and mix in thoroughly.
  • Chill for about an hour in the refrigerator before serving.
  • To serve, line a bowl with crisp lettuce leaves and place the salad on top.
  • Garnish with some lemon twists, black olives, cherry tomatoes and serve chilled.