Make an extra-big batch of this Middle Eastern salad if you have the time, as it’s perfect for packed lunches. Eat it as-is, or in sandwiches and wraps, and a drizzle of natural yoghurt with tabbouleh will never go astray.

Serves
2

Preparation

5min

Skill level

Easy
By
Average: 4.5 (1 vote)
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Ingredients

  • 1½ cups flat-leaf parsley, finely chopped
  • ⅓ cup mint, chopped
  • ¾ cup bulgur, cooked
  • 2 garlic cloves, finely minced
  • 2 spring onions, finely sliced
  • ½ cucumber, diced
  • 2 roma tomatoes, de-seeded and diced
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • salt and fresh ground pepper, to taste

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.

2. Mix in garlic, scallions, cucumber, and tomatoes.

3. Drizzle in olive oil and lemon juice.

4. Season with salt and pepper. Toss to combine thoroughly.