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A wooden salad bowl with tabouli and salad servers. Tomatoes, spring onions and herbs nearby.

Lina Jebeile

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A pink lunchbox with sections with homemade tabouli, pickles, bread, hummus and falafel.

  • The freshness of the ingredients enhances the overall taste of the salad.
  • The flavour and texture are better.
  • Properly soak the burghul and let it sit until it's tender. This step ensures that the burghul is the right texture for the tabouli.
  •  Chop the parsley, mint, tomatoes, and green onion finely and to about the same size.
  •  Adjust the seasoning as needed. You may need to add more lemon juice or salt to achieve the perfect balance of flavours.
  • If using in a lunch or you have leftovers, store in an airtight container in the refrigerator and eat within a day or two for the best taste and texture.
Fresh chopped herbs and spring onion are added to a bowl of tomato and bulghur to make tabouli.

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For the dressing: 

  1. Place the burghul in a medium bowl.
  2. Finely dice tomatoes and add them to the bowl of burghul. Allow the tomatoes to sit over the burghul for about 20 minutes or until the burghul is tender.
  3. Meanwhile finely chop the parsley, mint and spring onions. Add these herbs to the tomatoes and burghul.
  4. Combine the dressing ingredients and set aside.
  5. Right before serving, dress and toss the salad well until everything is evenly coated.
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