• 250g/ 9oz of fine bulgur wheat

  • 1 cucumber, finely chopped or diced

  • 1 large bunch of scallions, thinly cut

  • 2 large or 3 medium sizes of ripe tomatoes, cut into cube

  • 1 large bunch of fresh mint, chopped

  • 1 large bunch of fresh parsley, chopped

  • Quarter or half tsp of ground cumin

  • 60ml/ 4 tbsp extra virgin olive oil

  • Juice of 2 lemons, or to taste

  • Salt, to taste

  • Black pepper, to taste

  • Olives, to garnish



  1. Place the bulgur wheat in a large dry bowl, pick to remove dirt.

  2. Add in boiling hot water to cover the bulgur wheat. Leave to soak for 15 minutes.

  3. Drain the bulgur wheat by using a sieve, shaking a bit to remove the excessive water. Return the bulgur wheat to the bowl.

  4. Add in scallions to the bowl, squeeze to combine with your hand.

  5. Add in cucumber, tomatoes, mint, parsley, cumin, olive oil, lemon juice, salt, and pepper to the bowl. Toss to combine.

  6. Place the lettuce to a serving plate. Transfer the tabbouleh to the top of the lettuce bed. Garnish with olives.

  7. Serve with fish fillet, grill meat or chicken if you like.


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