Tabbouleh recipe
A vegan-assured tabbouleh salad recipe for those who love Middle Eastern food.
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Servings Prep Time
2People 15Minutes
Cook Time Passive Time
15Minutes 30Minutes
Ingredients
Instructions
  1. First, rinse off the bulgur through a sieve to wash off excess starch. Heat water in a kettle in the meantime.
  2. Add rinsed bulgur to a saucepan, and 1 cup of hot water to the mix, ratio’s 1:1 incase you want to use more or less than specified.
  3. Heat water till boiling, then cover and simmer for 10-15 minutes, or until water is fully absorbed, set aside to cool once cooked.
  4. Chop remaining ingredients (cucumber, tomato, onion into small dices, and set aside. Grab fresh herbs mint and parsley and finely chop too.
  5. Once bulgur wheat is cool, transfer to a large bowl, add in the olive oil, lemon juice, herbs and veggies, toss and combine well.
  6. Add a sprinkle of salt to your preference and taste the mix, adjusting for salt.
  7. Once combined fully and you’re happy with the flavours, you can serve immediately or keep in the fridge for up to a week, enjoy!