Middle East Tabouleh Salad


Ingredients (use vegan versions):

  • 2 large skinned, seeded tomatoes
  • 1 cucumber, sliced
  • 1 green pepper, chopped
  • 1 cup fine burghul (burghul is wheat pilaf)
  • 2 cups finely chopped parsley
  • 1/2 cup finely chopped green onion
  • 1/4 cup olive oil
  • 1/4 lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped mint
  • 1/2 teaspoon salt


Wash the burghul in very cold water. Drain
quickly, pressing out as much water as possible.

Add salt, lemon oil, and black pepper. Blend
well. Allow the mixture to stand for a few minutes
to absorb the flavour.

Meanwhile, add the chopped veggies. Be sure that
the veggies are dry, so that it won’t cause the
burghul to become too wet.

Add the mint and serve as a side dish, main dish
or over lettuce as a salad.

Serves: 8

Preparation time: 30 minutes

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