Tabbouleh (6)


  • Servings: 6-8
  • Difficulty: easy
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Tabbouleh is a Lebanese dish and is very popular and traditionally accompanied with Mezza which is an assortment of appetizers and hor-d’oeuvres.  It is a healthy, green salad and for a gluten free option, substitute the burghul for ¼ cup quinoa. Cook the quinoa Zucchini and Quinoa Patties in 1/2 cup water till it is light and fluffy and water is fully absorbed.


  • 2 bunches fresh flat parsley
  • ½ bunch fresh mint
  • 2 medium tomatoes
  • 1 cucumber
  • 1 medium onion
  • ¼ burghul (cracked wheat)
  • 1 lemon, juiced
  • ¼ cup (or as required) olive oil
  • Salt to taste
  • ½ tsp pepper, garam masala and fenugreek powder
  1. Wash the burghul well and soak in water for ½ hour, longer if possible.
  2. Clean and wash parsley and mint leaves in plenty of water. Drain and chop finely.
  3. Chop the onion, tomato and cucumber into small pieces.
  4. Drain the soaked burghul and mix with salt, lemon juice, olive oil and the spice powders.
  5. Mix the parsley, mint, onions, tomatoes and cucumber.  Then add the burghul mixture and mix well.
  6. Serve as a salad or as a starter or appetizer with fatayers or zaater pastries.



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