Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g bulur, (wheat roats)
- 4 medium tomato (s)
- 1 cucumber (s)
- 4 bunches parsley, smooth
- 1 small onion (s), OR
- 4 spring onion (s) (I personally like it better)
- 1 bunch mint
- 1 lemon (s), the juice
- 5 tablespoon olive oil
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Put the bulgur in a bowl, pour plenty of boiling water (or, even better, vegetable stock) over it and let it soak for about ½ hour.
- Dice tomatoes and cucumber, finely chop the onion. Roughly pluck or cut the parsley and mint.
- Drain the bulgur and let it cool. Mix with the vegetables and herbs. Mix with lemon, olive oil, salt and pepper just before serving. If you like, you can also add a touch of garlic.
- The tabouleh is served on lettuce or cabbage leaves in a very stylish way.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below