Tabouleh Salad


  • 3 cups Flat Leaf Parsley, finely chopped
  • ½ cup Mint, finely chopped
  • 4 or 5 Spring Onions, chopped
  • 4 Tomatoes, medium size chopped into small cubes
  • 100 g Fine Burghul
  • ½ cup Lemon Juice
  • 4 tbsp Olive Oil
  • Salt and Pepper


  1. Soak the burghul in cold water for ½ an hour then drain
  2. Mix all the ingredients together, taste and adjust seasoning if needed
  3. Serve with lettuce leaves
  4. Assemble in white bread tarts
  5. Grease a muffin pan
  6. Put crust off of 12 pieces of white bread
  7. Roll with a rolling pin and fold bread into each muffin hole to make a cup
  8. Add mixture and place in oven until the bread toasts and can be lifted out of the mold
  9. Approximately 12 minutes 350F Bake

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