Lebanese Classic Tabbouleh Recipe


1 1/2 cups bulgur wheat
4 tablespoons extra virgin olive oil
3 cups vegetable stock, boiling
1/2 cup scallion, chopped
3 garlic clove, minced
3 cups flat leaf parsley, chopped
3/4 cup mint leaf, chopped
4 tomato, diced
1 seedless European cucumber, diced
1/4 cup lemon juice
salt & pepper, to taste


Mix bulgar wheat and 1 tbsp olive oil in a bowl.Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.Drain well in a strainer.Toss rehydrated bulgar with remaining ingredients and remaining oil oil.Add salt and pepper to taste, and refrigerate until ready to serve.

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