April 30, 2019


Recipe: Tabbouleh

Serves 4 | Prep Time 10 minutes | Cooking time:1/2 hour | Cooling time: 1/2 hour in the refrigerator


  • 1 cup dry bulgur or quinoa


  • 2 bunches of fresh parsley
  • 1 bunch fresh mint leaves

Vegetables and Aromatics

  • 1 cucumber
  • 3 medium roma tomatoes
  • 2 large scallions


  • 1 tsp lemon peel
  • 1 cup lemon juice
  • 1 tsp salt and pepper
  • 6 tbsp olive oil


  1. If using bulgur cook in boiling water until soft and water has evaporated. If it is still liquid drain.
  2. If using quinoa, cook in salted boiling water until the grains bloom.
  3. Allow to cool.
  4. Toss with the herbs, some of the lemon juice and cucumbers.
  5. Prepare the dressing by whisking the oil, the rest of the lemon juice, lemon rind and salt and pepper.
  6. Mix everything together and adjust taste. It should be lemony and zesty
  7. Allow to cool before serving.


A salad that is as much about the herbs as the lemon juice, tabbouleh should be bright and really aromatic.

Usually served as a side dish to something strong and meaty, such as chicken or lamb souvlaki skewers, it can also be eaten as an appetizer, scooped up in pita or a good quality flat bread.

For a gluten free version you can substitute the traditional bulgur wheat for quinoa.

For a sweeter version, add some rehydrated, finely chopped dates or other fruit.