Highly compatible, tabbouleh is a dinner favourite and lunchbox royalty. 

Serves
5-6

Preparation

15min

Cooking

10min

Skill level

Easy
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Ingredients

  • 1 ½ cup flat-leaf parsley, chopped
  • ⅓ cup mint, chopped
  • ¾ cup dried bulgur, cooked and drained
  • 3 spring onions, finely sliced
  • 2 Lebanese cucumbers, seeded and diced
  • 5 medium tomatoes, seeded and diced
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • Salt 
  • Fresh ground pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Put chopped parsley and mint into a bowl. Add cooked bulgur. Mix in spring onions, cucumber, and tomatoes. 
  2. Whisk together olive oil and lemon juice, pour over ingredients in bowl, and toss to coat. Season with salt and pepper.