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Kathy's Tabbouleh


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Rate this recipe 4.8/5 (6 Votes)
Kathy's Tabbouleh 1 Picture


  • 1 cup fine burghul
  • 1 cup finely chopped onion
  • Salt and pepper
  • 1 1/2 cups finely chopped parsley
  • 1/2 cup chopped mint
  • 2 cups olive oil
  • 3/4 cup lemon juice
  • 3/4 cup chopped tomatoes


Servings 4
Preparation time 70mins
Cooking time 70mins
Adapted from


Step 1

Soak burghul one hour in water then drain well and press out excess water.
Mix burghul, onion, salt and pepper crushing onion juice into burghul with fingers.
Add parsley, mint, oil, lemon juice and tomato. Mix thoroughly, adding more lemon juice if necessary to give a tart flavour.
Adjust salt to taste.
Serve on lettuce leaves and garnish with more chopped tomatoes if desired.


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