Tabbouleh is our new lunch favourite. A refreshing salad of bulgur, parsley, mint, tomato and warming spices is impossible to resist. Simple to prepare and even easier to finish-up (on a finger licking exercise, no doubt)

Tabbouleh is extremely versatile. We love it as a part of Middle Eastern mezze, with falafel, hummus, koftas and some pickled turnips. But it works equally well with grilled fish or meat.

We make our parsley salad with bulgur – coarsely crushed wheat kernels. Because bulgur has already been steamed, very little time is needed for cooking. Choose the fine or medium grind for your Tabbouleh and combine with cold water in 1:3 ratio and simmer for 8min. You can cook it for longer so the grains absorb more water and become chewier.

As for the dressing a simple combination of good olive oil, lemon juice and sea salt usually work the magic. We add to our blend of Middle Easter spices: pimiento, coriander, cloves and nutmeg. They complement the dish beautifully.

Ingredients (serves 4):

  • 50g bulgur wheat (medium or fine grind)
  • 400g well-ripen tomatoes  (washed and chopped)
  • 1 red onion (finely chopped)
  • 1 large bunch of flat parsley leaves only, (washed and finely chopped)
  • 1 small bunch of mint leaves only, (washed and finely chopped)
  • 1 lemon (juice only)
  • 60ml olive oil
  • sea salt flakes


  • ½ tsp. ground black pepper
  • ½ tsp. ground pimiento
  • ½ tsp. ground coriander
  • pinch of nutmeg & ground cloves


Combine the bulgur with 250ml cold water and simmer for 8min. If you intend to have the chewer grains then add more water and cook for 15min. Leave to cool and fluff up with fork before placing in a bowl.

In the meantime wash all your herbs, pat dry and pick the leaves from the stalks. Chop finely and place into a bowl with bulgur. Add the remaining ingredients, season and toss well. Taste before serving. Add more salt, lemon juice if needed.