Lebanese Tabouleh

Lebanese Tabouleh with

coriander cucumber and red onion


  • 125 grams of bulgur or quinoa if you opt for gluten free
  • 1 lemon
  • 1 red onion
  • Half a cucumber
  • 40 grams of parsley
  • 20 grams of mint
  • 8 tablespoons extra virgin olive oil
  • Pepper
  • Salty


  • Soak the bulgur in plenty of cold water for about 10 minutes.
  • In the meantime, squeeze the lemon.
  • Peel the onion and chop finely
  • Peel the cucumber and cut into very small mini cubes.
  • Finely chop the parsley and mint. Leave the bulgur in a sieve well
  • Put the bulgur, onion, cucumber and herbs in a bowl.
  • Add lemon juice, olive oil, pepper and salt to the Tabbouleh to taste.
  • Cover the bowl in the fridge and let the Tabbouleh infuse for at least 1 hour.
  • Taste and season the Tabbouleh with some lemon juice, olive oil, pepper and salt.

Tip: Spoon pomegranate seeds or finely chopped beef tomatoes through the Tabbouleh for extra freshness and a tasty bite.

Enjoy your meal!