Tabbouleh is a refreshing salad of cracked wheat, called burghul, bulgar or bulghur depending on where you are. It was originally Lebanese and is characterized by its green colour, the result of using lots of herbs.

Serve with the inner leaves of a Cos lettuce for scooping.


  • 115 g/ 4 oz burghul
  • ½ cucumber
  • salt
  • 8 spring onions, cut across into thin slices
  • bunch of flat-leaved parsley, finely chopped
  • bunch of coriander, finely chopped
  • bunch of mint, finely chopped
  • about 100 ml/ fl oz extra virgin olive oil
  • juice and zest of at least 1 lemon
  • salt and pepper


Rinse the burghul in a sieve under cold running water until the water runs clear. Put it into a large bowl and leave it to soak in fresh water for about 1 hour.

Cut the cucumber into small dice and put it in a colander. Sprinkle with salt and leave it to drain. Cover with cold water and leave for 30 minutes to drain.

Transfer the burghul to a sieve and press to extract as much moisture as you can, squeezing it with your hands. Return to the bowl and add the spring onions.

Put the cucumber into a clean cloth and squeeze to extract as much water as possible, then stir it into the burghul.

Add the chopped parsley, coriander and mint, the extra-virgin olive oil and the lemon juice and zest. Season well with salt and pepper, then stir everything together with a fork. Taste. It really needs quite a lot of salt and pepper, and may benefit from a little more lemon juice and, perhaps, even some more oil.

Serve as a salad or to accompany grilled meat or poultry.