Bulgur Salad

Bulgur Salad

If you're looking for a vegan first course try this bulgur salad, also called 'tabbouleh', a traditional dish from Jordan made with tomato and herbs

11 October, 2012
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Type of dish


Dietary Consideration

serves for


total time

1 HR 5 MIN


bulgur wheat
1 1/2 cups
Vegetable stock
1 1/4 cups
2 1/2 cups, diced and seeded
1 red
1 bunch, fresh flat-leaf
1 bunch, fresh
Lemon juice
3 tbsp
Olive oil
4 tbsp
to taste
to taste, freshly ground


Heat the stock in a pan, stir in the bulgur wheat and leave to stand for 30 minutes. Then fluff up with a fork and let cool.

Peel and halve the onion and cut into thin strips.

Wash the parsley and coriander, shake dry and roughly chop the leaves. Mix the diced tomatoes, onion and herbs with the lemon juice, olive oil, salt and pepper and then combine with the bulgur wheat.

Season to taste and leave to stand for 20 minutes. Season again with salt and pepper before serving.

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