Tabbouleh

Name: Tabbouleh
Total time: 29 min
Yield: 4 servings
Ingredients: 50 g fine bulgur wheat; 0.25 tsp Salt; 100 ml Water; 300 g Plum tomatoes; 6 piece Spring onions; 30 g Fresh mint leaves; 200 g Flat-leaf parsley; 2 piece Lemon; 60 ml Extra-virgin olive oil; 0.75 tsp Salt; 1 pinch Ground black pepper

29 min · 9 min 15s active · makes ~995 g · Easy

Tabbouleh is a Levantine salad built on bulgur wheat with fresh mint and parsley, brightened with lemon juice and studded with plum tomatoes.

See more →

Tabbouleh

Tabbouleh is a Levantine salad built on bulgur wheat with fresh mint and parsley, brightened with lemon juice and studded with plum tomatoes.

See more →

TOTAL TIME

29 min

ACTIVE TIME

9 min 15s

QUANTITY

~995 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/7

Ingredients

0/10 gathered · 4 servings

50g

1tsp

100ml

300g

6piece

30g

200g

2piece

60ml

1pinch

#	Quantity	Notes	State
1	50g	—	—
2	1tsp	—	—
3	100ml	—	—
4	300g	—	—
5	6piece	—	—
6	30g	—	—
7	200g	—	—
8	2piece	—	—
9	60ml	—	—
10	1pinch	—	—

Tools

8 items

Serveware

1 item

Procedure

24 steps

1 of 24

Tip the bulgur wheat into a small bowl.

Fine bulgur wheat · 50 g

⏱ 5s

ResultFine bulgur wheat

2 of 24

Add ¼ tsp of the salt to the bulgur.

Salt · 0.25 tsp

⏱ 5s

ResultFine bulgur wheat and salt

3 of 24

Pour the just-boiled water over the bulgur and salt.

Water · 100 ml

⏱ 5s

ResultFine bulgur wheat and salt and water

4 of 24

Leave the bulgur to absorb the water for 15 minutes until tender and all the liquid is taken up.

⏱ 15 min

ResultSoaked bulgur wheatused in step 20

5 of 24

Halve each plum tomato through the equator.

Plum tomatoes · 300 g

⏱ 40s

ResultHalved plum tomatoes

6 of 24

Scoop out the seeds and watery pulp from each half with the tip of the knife and discard them.

Halved plum tomatoes · step 5

⏱ 30s

ResultDeseeded plum tomatoes

7 of 24

Cut the deseeded tomato flesh into small, even dice of about 5 mm.

Deseeded plum tomatoes · step 6

⏱ 1 min

ResultFinely diced tomatoes

8 of 24

Tip the diced tomatoes into a large bowl.

Finely diced tomatoes · step 7

⏱ 10s

ResultFinely diced tomatoes

9 of 24

Cut away the root ends and any wilted dark green tips from the spring onions.

Spring onions · 6 piece

⏱ 20s

ResultTrimmed spring onions

10 of 24

Pull away the outermost layer from each spring onion if it is papery or slimy, discarding it.

Trimmed spring onions · step 9

⏱ 30s

ResultPeeled spring onions

11 of 24

Slice the trimmed spring onions as finely as you can, using both the white and green parts.

Peeled spring onions · step 10

⏱ 40s

ResultFinely chopped spring onions

12 of 24

Add the chopped spring onions to the bowl with the tomatoes.

Finely chopped spring onions · step 11

⏱ 10s

ResultFinely diced tomatoes and finely chopped spring onions

13 of 24

Strip the mint leaves from their stems and chop them finely.

Fresh mint leaves · 30 g

⏱ 1 min

ResultFinely chopped mint

14 of 24

Add the chopped mint to the bowl.

Finely chopped mint · step 13

⏱ 10s

ResultFinely chopped mint and finely diced tomatoes and finely chopped spring onions

15 of 24

Strip the parsley leaves from their stems and chop them finely, working the knife back and forth until the leaves are small and even — the parsley should dominate the salad.

Flat-leaf parsley · 200 g

⏱ 2 min

ResultFinely chopped parsley

16 of 24

Add the chopped parsley to the bowl.

Finely chopped parsley · step 15

⏱ 10s

ResultFinely diced tomato mixture

17 of 24

Halve the lemons and squeeze their juice through a citrus juicer into a small bowl, picking out any pips.

Lemon · 2 piece

⏱ 30s

ResultLemon juice

18 of 24

Pour the lemon juice over the herbs and vegetables.

Lemon juice · step 17

⏱ 5s

ResultFinely diced tomato mixture

19 of 24

Pour the extra-virgin olive oil into the bowl.

Extra-virgin olive oil · 60 ml

⏱ 5s

ResultFinely diced tomato mixture

20 of 24

Spoon the soaked bulgur wheat into the bowl with the other ingredients.

Soaked bulgur wheat · step 4

⏱ 5s

ResultFinely diced tomato mixture

21 of 24

Sprinkle the remaining ¾ tsp of salt over the salad.

Salt · 0.75 tsp

⏱ 5s

ResultFinely diced tomato mixture

22 of 24

Add a pinch of ground black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultFinely diced tomato mixture

23 of 24

Turn everything together thoroughly with tongs until the bulgur, herbs and vegetables are evenly combined and glistening with dressing.

⏱ 30s

ResultDressed tabbouleh

24 of 24

Leave the tabbouleh to sit for 10 minutes so the flavours meld and the bulgur absorbs the dressing.

⏱ 10 min

ResultRested tabbouleh

Total Time29 min

#	Product	Action
1	50 g	Tip the bulgur wheat into a small bowl.⏱ 5sResultFine bulgur wheat
2	0.25 tsp	Add ¼ tsp of the salt to the bulgur.⏱ 5sResultFine bulgur wheat and salt
3	100 ml	Pour the just-boiled water over the bulgur and salt.⏱ 5sResultFine bulgur wheat and salt and water
4	—	Leave the bulgur to absorb the water for 15 minutes until tender and all the liquid is taken up.⏱ 15 minResultSoaked bulgur wheatused in step 20
5	300 g	Halve each plum tomato through the equator.⏱ 40sResultHalved plum tomatoes
6	Halved plum tomatoesstep 5	Scoop out the seeds and watery pulp from each half with the tip of the knife and discard them.⏱ 30sResultDeseeded plum tomatoes
7	Deseeded plum tomatoesstep 6	Cut the deseeded tomato flesh into small, even dice of about 5 mm.⏱ 1 minResultFinely diced tomatoes
8	Finely diced tomatoesstep 7	Tip the diced tomatoes into a large bowl.⏱ 10sResultFinely diced tomatoes
9	6 piece	Cut away the root ends and any wilted dark green tips from the spring onions.⏱ 20sResultTrimmed spring onions
10	Trimmed spring onionsstep 9	Pull away the outermost layer from each spring onion if it is papery or slimy, discarding it.⏱ 30sResultPeeled spring onions
11	Peeled spring onionsstep 10	Slice the trimmed spring onions as finely as you can, using both the white and green parts.⏱ 40sResultFinely chopped spring onions
12	Finely chopped spring onionsstep 11	Add the chopped spring onions to the bowl with the tomatoes.⏱ 10sResultFinely diced tomatoes and finely chopped spring onions
13	30 g	Strip the mint leaves from their stems and chop them finely.⏱ 1 minResultFinely chopped mint
14	Finely chopped mintstep 13	Add the chopped mint to the bowl.⏱ 10sResultFinely chopped mint and finely diced tomatoes and finely chopped spring onions
15	200 g	Strip the parsley leaves from their stems and chop them finely, working the knife back and forth until the leaves are small and even — the parsley should dominate the salad.⏱ 2 minResultFinely chopped parsley
16	Finely chopped parsleystep 15	Add the chopped parsley to the bowl.⏱ 10sResultFinely diced tomato mixture
17	2 piece	Halve the lemons and squeeze their juice through a citrus juicer into a small bowl, picking out any pips.⏱ 30sResultLemon juice
18	Lemon juicestep 17	Pour the lemon juice over the herbs and vegetables.⏱ 5sResultFinely diced tomato mixture
19	60 ml	Pour the extra-virgin olive oil into the bowl.⏱ 5sResultFinely diced tomato mixture
20	Soaked bulgur wheatstep 4	Spoon the soaked bulgur wheat into the bowl with the other ingredients.⏱ 5sResultFinely diced tomato mixture
21	0.75 tsp	Sprinkle the remaining ¾ tsp of salt over the salad.⏱ 5sResultFinely diced tomato mixture
22	1 pinch	Add a pinch of ground black pepper.⏱ 5sResultFinely diced tomato mixture
23	—	Turn everything together thoroughly with tongs until the bulgur, herbs and vegetables are evenly combined and glistening with dressing.⏱ 30sResultDressed tabbouleh
24	—	Leave the tabbouleh to sit for 10 minutes so the flavours meld and the bulgur absorbs the dressing.⏱ 10 minResultRested tabbouleh
Total Time		29 min

Serving

Spoon the tabbouleh into a large serving bowl and bring it straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	228kcal
	5g
	15g
	2g
	22g
	5g
	6g
	620mg

Ingredients0/10

Tools0/7

Recipe

Tabbouleh

Tabbouleh is a Levantine salad built on bulgur wheat with fresh mint and parsley, brightened with lemon juice and studded with plum tomatoes.

What you’ll doYou will soak bulgur wheat whilst you finely chop tomatoes, spring onions, mint and parsley—the parsley should dominate. Combine everything with lemon juice and olive oil, then let it sit for 10 minutes so the flavours meld and the bulgur absorbs the dressing before serving.

Serves4

Total29 min

LevelEasy

Ingredients

Fine bulgur wheat50 g
Salt1 tsp
Water100 ml
Plum tomatoes300 g
Spring onions6 piece
Fresh mint leaves30 g
Flat-leaf parsley200 g
Lemon2 piece
Extra-virgin olive oil60 ml
Ground black pepper1 pinch

Tools

Large serving bowlTongsBulgur wheat bowl (small bowl)Lemon juice bowl (small bowl)Chef's knifeLarge bowlCitrus juicerChopping board

Method

Tip the bulgur wheat into a small bowl.

5sBulgur wheat bowl (small bowl)Fine bulgur wheat · 50 g

Add ¼ tsp of the salt to the bulgur.

5sBulgur wheat bowl (small bowl)Salt · 0.25 tsp

Pour the just-boiled water over the bulgur and salt.

5sBulgur wheat bowl (small bowl)Water · 100 ml

Leave the bulgur to absorb the water for 15 minutes until tender and all the liquid is taken up.

Result · Soaked bulgur wheat · used in step 20

15 minBulgur wheat bowl (small bowl)

Halve each plum tomato through the equator.

40sChopping board, Chefs knifePlum tomatoes · 300 g

Scoop out the seeds and watery pulp from each half with the tip of the knife and discard them.

30sChopping board, Chefs knifeHalved plum tomatoes · step 5

Cut the deseeded tomato flesh into small, even dice of about 5 mm.

1 minChopping board, Chefs knifeDeseeded plum tomatoes · step 6

Tip the diced tomatoes into a large bowl.

10sLarge bowlFinely diced tomatoes · step 7

Cut away the root ends and any wilted dark green tips from the spring onions.

20sChopping board, Chefs knifeSpring onions · 6 piece

Pull away the outermost layer from each spring onion if it is papery or slimy, discarding it.

30sChopping board, Chefs knifeTrimmed spring onions · step 9

Slice the trimmed spring onions as finely as you can, using both the white and green parts.

40sChopping board, Chefs knifePeeled spring onions · step 10

Add the chopped spring onions to the bowl with the tomatoes.

10sLarge bowlFinely chopped spring onions · step 11

Strip the mint leaves from their stems and chop them finely.

1 minChopping board, Chefs knifeFresh mint leaves · 30 g

Add the chopped mint to the bowl.

10sLarge bowlFinely chopped mint · step 13

Strip the parsley leaves from their stems and chop them finely, working the knife back and forth until the leaves are small and even — the parsley should dominate the salad.

2 minChopping board, Chefs knifeFlat-leaf parsley · 200 g

Add the chopped parsley to the bowl.

10sLarge bowlFinely chopped parsley · step 15

Halve the lemons and squeeze their juice through a citrus juicer into a small bowl, picking out any pips.

30sLemon juice bowl (small bowl), Citrus juicerLemon · 2 piece

Pour the lemon juice over the herbs and vegetables.

5sLarge bowlLemon juice · step 17

Pour the extra-virgin olive oil into the bowl.

5sLarge bowlExtra-virgin olive oil · 60 ml

Spoon the soaked bulgur wheat into the bowl with the other ingredients.

5sLarge bowlSoaked bulgur wheat · step 4

Sprinkle the remaining ¾ tsp of salt over the salad.

5sLarge bowlSalt · 0.75 tsp

Add a pinch of ground black pepper.

5sLarge bowlGround black pepper · 1 pinch

Turn everything together thoroughly with tongs until the bulgur, herbs and vegetables are evenly combined and glistening with dressing.

30sLarge bowl, Tongs

Leave the tabbouleh to sit for 10 minutes so the flavours meld and the bulgur absorbs the dressing.

10 minLarge bowl

Spoon the tabbouleh into a large serving bowl and bring it straight to the table.

Result · Rested tabbouleh

15sLarge serving bowlRested tabbouleh · step 24

Printed 6 October 2026