Tabbouleh salad

Total time: 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 190 Kcal, 5g Protein, 18g Carbohydrates, 10g Fat


  • To cook the bulgur wheat
  • 1.5 dl water
  • 0.5 tsp sea salt
  • 50 g bulgur
  • Salad
  • 2 spring onions incl. green parts, cut into thin rings
  • 2 tomato, diced
  • 1 slicing cucumbers, deseeded, diced
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 bunch peppermint, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 3 tbsp olive oil
  • 1 organic lemon, use grated zest and juice

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  • To cook the bulgur wheat

    Bring the water and bulgur wheat to the boil, season with salt, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, leave to stand for approx. 5 mins., drain, allow to cool slightly.
  • Salad

    Mix the onions with all the remaining ingredients. Mix in the bulgur wheat, cover and leave to infuse for approx. 30 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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