Tabbouleh

READY IN: 10mins
Recipe by Kiwi Kathy

This recipe was given to me many years ago by my husbands cousin. It's become a summer family favourite, lasts well in the fridge (if given the chance) and jazzes up any BBQ or salad meals.

Top Review by Leggy Peggy

This is almost exactly the way two Palestinian friends taught me to make tabbouleh more than 40 years ago. They said mint was an important ingredient, as well as equal parts of lemon and olive oil. They also used salt, so I add 1/2 a teaspoon. Thanks for a refreshing and delicious lunch.

Ingredients Nutrition

Directions

  1. Soak wheat in cold water for a couple of hours.
  2. Drain and rinse well.with cold water.
  3. Dry thoroughly. I use paper towels to pat as dry as possible.
  4. Mix all ingredients together.
  5. Refrigerate until required.

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