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Categories: Low-fat, Vegetarian
Type: Salads

This Lebanese specialty of parsley, mint, tomatoes and bulgur is refreshing all year round

Prep Time: prep about 20 mins, plus 15 mins standing

Serves: makes 4 servings


  • 3 / 4 cup bulgur (cracked wheat)
  • boiling water, as needed
  • 1 / 3 cup extra-virgin olive oil
  • 1 / 4 cup fresh lemon juice
  • salt and freshly ground black pepper
  • 4 scallions, finely chopped
  • 1 / 2 cup chopped parsley
  • 1 / 4 cup chopped mint
  • small lettuce leaves
  • 2 ripe tomatoes, seeded, and finely diced
Tabbouleh photo

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  1. Put the bulgur in a large bowl. Pour in enough boiling water to cover. Let stand about 10 minutes, or until the grains are swollen and tender. Drain in a fine wire sieve, rinse in cold water, and drain again.
  2. Whisk the oil and lemon juice in a large bowl. Stir in bulgur. Season with salt and pepper.
  3. Just before serving, mix in the scallions, parsley, and mint.
  4. Arrange lettuce leaves on a serving dish. Spoon portions of tabbouleh into the leaves, scatter the diced tomatoes over the top and serve at room temperature.
  • prep about 20 mins, plus 15 mins standing


Fruit Tabbouleh: Replace the chopped tomatoes with 2-3 tbsp pomegranate seeds or the same quantity of toasted pine nuts.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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