Lebanese tabbouleh with parsley

An original way of eating a large amount of parsley and mint so you can make the most of all their benefits! A light starter that’s high in vitamins and minerals.

Ingredients (serves 4):

  • 2 bunches flat-leaf parsley
  • 1 bunch fresh mint
  • 100 g cracked wheat (bulgur)
  • Juice of 2 lemons
  • Olive oil


  • Soften the cracked wheat in a little warm water and lemon juice, add a pinch of salt and mix well to stop it forming clumps.
  • Strip the leaves off the parsley and mint, wash them and spin them dry.
  • Peel and finely chop the onion. Cut the tomatoes into small dice.
  • Mix the herbs, tomatoes and onion with the cracked wheat in a salad bowl.
  • Leave to chill in the refrigerator for at least 2 hours, add the olive oil at the last minute and serve very cold.

Real Lebanese tabbouleh is made with cracked wheat, not couscous. Serve as a starter or accompaniment.

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