I first tasted tabbouleh in 2015 on my first trip to Dubai. It’s a simple yet deliciously refreshing salad consisting of loads of parsley and bulgur wheat.
It’s a great way to start a meal and it’s easy on the stomach.
I had a couple of pomegranates and thought it would be a great addition to this Levantine classic. I also added some feta (this is totally optional) and some dijon mustard in the dressing.
Once you make this, you’ll just want to make it more and more. In fact, I have leftover cooked bulgur wheat and I plan on making a few variations of this.
Serve on it’s own or as a side to roast and grilled meats.
- 1 cup cooked bulgur wheat
- 1 tomato, deseeded and diced
- 1 cup of diced cucumber
- half a chopped red onion
- 1 cup parsley
- seeds of 1 pomegranate
- 1 round of feta, crumbled
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tsp Dijon mustard
- salt and pepper
- Cook Bulgar wheat according to packet instructions. Allow to cool.
- Mix together a cup of the the cooled down Bulgar wheat with the chopped veg.
- Whisk together the lemon juice, olive oil and mustard.
- Pour over salad and add seasoning.
- Lastly, crumble on feta.
- 1 cup of uncooked Bulgar wheat makes 3 cups of cooked wheat. Keep the others for more salad at a later stage.