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Type de plat Salad, Salade


  • 4 tomatoes
  • 1 bunch green onions
  • 2 bunch of flat parsley
  • 1 bunch fresh mint
  • 1 small handful of medium brown bulgur (cracked wheat)
  • 1 lemon
  • 3 spoons of olive oil
  • 2 pinches of salt
  • 3 spoons of Cumin,
  • pepper for taste
  • 2 cloves garlic sliced and minced
  • a pinch of sumac for taste optional


  • Before starting put a handful of bulgur in a bowl of water for 15 minutes and allow to soften.
  • Wash and hull the parsley, then cut it with a knife (or scissors if you prefer).
  • Repeat with the mint, you should get leaves of about 1 cm.
  • Put everything in a salad bowl.
  • Cut the very fine green onions, the tomatoes into small dice, and put everything in the bowl.
  • When the bulgur is no longer crunchable, take it out of the water, and squeeze it between your hands to wring it out. Put it in the bowl with the rest.
  • Seasoning: squeeze 1 whole lemon and sprinkle the contents of the bowl. Add salt and 3 tablespoons of olive oil.
  • The appearance of tabbouleh should be shiny, to indicate that there is enough olive oil.


Please note that bulgur is fairly fine cracked wheat, it is not couscous semolina. Likewise, do not use curly parsley, as its taste is much stronger.