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

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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.