Make your own delicious Tabbouleh Salad with this easy recipe

Published Thursday, Aug 15 2013, 19:00 BST  |  By  |  Add comment
Tabbouleh Salad is a prime example of a classic Middle East recipe that's gone global.

Here in the UK we eat tons of the stuff - premade and often bought in supermarkets - or in one of the growing chains of Middle-Eastern inspired restaurants of which Just Falafel is one.

Tabbouleh salad from Just Falafel


With lots of veggie-friendly recipes and inspired use of fresh ingredients, its no wonder dishes like Falafel, Hummous and Tabbouleh are inspired choices for home cooks.

But, instead of buying ready-made why don't you try making your own?

We love this recipe which was created by Gerard Murphy, Consultant Chef at Just Falafel. It's full of superfoods like olive oil, pomegranate, lemon juice and tomatoes, so it's great for boosting your nutrient intake. Best thing of all? No cooking - and so quick!


  • 1/4 cup brown bulgur wheat
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Seeds from 1 medium pomegranate
  • 60g of flat leaf parsley, washed and dried
  • 30g of mint, washed and dried
  • 4 Large ripe vine tomatoes
  • 1 Medium red onion finely chopped
  • 1 Tablespoon pomegranate molasses (available in good supermarkets and health food stores)
  • Pinch of salt
  • Ground white pepper
  • Pinch of sumac (available in good supermarkets and health food stores)


1 Place the bulgur wheat in a large bowl and prepare some boiling water. Pour the water – just off the boil, into the bowl so the bulgur is just covered. Set aside to soak for approximately 10 minutes, until the water has been absorbed and the bulgur has softened.
2 While the bulgur is soaking, juice the lemon and chop the parsley, mint and onions. Slice the tomatoes and chop them into medium size cubes. De-seed the pomegranate.
3 The bulgur wheat will have soaked up all the water. Once prepared add the tomatoes, onions, mint and parsley.
4 In a separate bowl add the lemon juice and a pinch of salt, pepper, molasses and sumac and mix well. Whisk in the olive oil.
5 Pour the dressing over the tomato mix, toss everything together, taste, and adjust seasonings as needed.
6 To serve, garnish the Tabbouleh with the pomegranate seeds a few whole mint sprigs. Serve at room temperature with warm pita bread, falafel and hummous for a Middle Eastern treat.

Nutrition Information

Serves 4 to 6

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