Share This Recipe



¾ cup bulgur wheat
2 cups sliced spring onions
4 ½ cups chopped parsley
2 cups chopped & de-seeded tomato
1 tsp salt
2 tbsp dried mint
½ cup Zaytuna Olive Oil
Juice of 1 large lemon


Pour boiling water over the bulgar wheat and set aside for 20 mins. In a bowl, mix together lemon juice, olive oil, dried mint and salt. Drain the bulgar wheat and add to a bowl along with spring onions, chopped parsley, and chopped tomatoes. Pour the dressing and mix well. Serve the salad immediately. If you’re serving the tabbouleh later, prep all the ingredients ahead of time and mix just before serving.