Tabouli salad
- Lucy Lord
- May 15
- 2 min read
Fresh, light, flavourful and incredibly versatile. This classic tabouli salad is perfect as a side served with warm bread, hummus and dips, tucked into a toasted pitta bread with grilled halloumi or lamb meatballs or served as a salad with roasted eggplant, cauliflower or grilled salmon.
Time to make : 40 minutes
Serves : 4
Ingredients
70g bulgur wheat
2 large tomatoes
1/2 cucumber
Large handful of parsley (~30g bag)
Handful of mint leaves (~15g bag)
4 spring onions
4 tbsp olive oil
2 lemons, juiced
2 garlic cloves, finely diced
Salt & pepper, to season
Method
Start by rehydrating the bulgur wheat according to packet instructions (usually soak in a large bowl with boiling water to cover by about 1/2 an inch, soak until softened for ~ 30 minutes). Once tender, drain off any excess water, fluff up with a fork and set to one side to cool.
Meanwhile, de-seed then dice the tomatoes, dice the cucumber, finely chop the spring onions, parsley and mint leaves. Place in a large mixing bowl and set to one side.
In a small jar, mix together the olive oil, lemon juice and garlic.
Once the bulgar wheat has cooled, add this in to the large mixing bowl with the chopped tomatoes, spring onion and herbs. Pour over the olive oil, lemon and garlic mixture. Add salt and pepper and season to taste. Mix through thoroughly and garnish with extra chopped parsley and mint.
Let the salad sit for at least 15 minutes before serving for the dressing to absorb into the salad.
Nutritional Information
(per serve)
215 cals
14g fat, 20g carbs, 4g protein
Good to know:
Vegan.
Store the salad in the fridge in an airtight container for up to 4 days.
