Tabouleh Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

A fresh minty, citrusy little number that works really well with falafel or lamb koftas and makes a punchy little barbecue salad. It’s also a vital part of our Lebanese-style Chicken Salad.

  • To make a gluten or wheat free tabouleh, use buckwheat instead of bulgur wheat. We always use plain buckwheat, not the roasted type, but you can give it a try with either – just soak it for an hour in cold water.
  • The salad keeps in the fridge for up to four days.
  • Your bulgur needs to soak in cold water for at least one hour, but you can do it the night before and leave it to soak in the fridge overnight.


  • 250 g bulgur wheat
  • 80 ml olive oil
  • 100 g kale, stems removed, leaves sliced
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • ½ cucumber, deseeded and diced into chunks
  • 3 garlic cloves, finely chopped
  • bunches mint, stalks removed, leaves sliced
  • bunches flat-leaf parsley, stalks removed, leaves finely chopped
  • salt
  • cracked black pepper


Place the bulgur in a bowl and cover with cold water. Leave it to stand for at least an hour. Put two tablespoons of the olive oil in a large frying pan on a medium-high heat, then add the kale and lightly sauté until it is a vibrant green. Take off the heat. Drain the bulgur and put in a bowl with the lemon zest, lemon juice, lime zest, lime juice, cucumber, garlic, mint and parsley. Give it a good mix, then add the kale and the remaining 50 ml olive oil. Season with salt and black pepper to taste, mix really thoroughly and serve.