Lebanese Tabbouleh Salad

Recipe By: Chef Jaswant Singh, Select Group

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  • 135g Bulgur Wheat
  • 4 firm Tomatoes, very finely chopped
  • 1 Cucumber, very finely chopped
  • 2 bunches Parsley, finely chopped
  • 12-15 fresh Mint Leaves, finely chopped
  • 4 Spring Onions, very finely chopped
  • 30-45mL Lime Juice
  • 45-60mL Extra Virgin Olive Oil
  • Salt and Pepper to taste


  • Wash the bulgur wheat and soak it in water for 5-7 minutes
  • Drain very well and set aside
  • Place the chopped vegetables and herbs in a mixing bowl
  • Add the bulgur wheat and season with salt
  • Add the lime juice and olive and mix gently
  • Cover and refrigerate for 30 minutes
  • Serve with a side of pita and romaine lettuce leaves

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