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by Alice Warner |

If you haven’t ever made your own tabbouleh you are missing out. Using the freshest ingredients guarantees the best flavour and texture. Burghul wheat is easy to find in the supermarket or health food shop and lasts in the cupboard for ages. It is worth having some on hand to whip up this delicious salad whenever you get the chance. 


1/3 cup burghul wheat
1 large bunch of flat-leaf parsley
1 small handful of mint
3 or 4 spring onions
¼ cup fresh lemon juice
¼ cup olive oil
Salt to taste
Pepper to taste



  1. Soak the burghul wheat in water for ½ -1 hour until soft. Drain.
  2. Meanwhile, finely chop the parsley, mint and spring onions.
  3. Mix the herbs, spring onions, soaked burghul and all other ingredients together and adjust the flavours to taste.

Serve with flat bread, baba ganoush and hommos for a vegetarian feast. It is also great with lamb chops or in a tortilla with grilled chicken. When we make it, we keep it in the fridge and add it as a side to dinner each evening. It does get soggy after a while so try and use it in a few days - or immediately if you really like it crisp. 

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