Tabbouleh–Mujadara Hybrid Salad

Preparation info
  • Serves


    as a side
    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This salad came about because I had half a bowl of each of my two favourite Middle Eastern salads (tabbouleh and mujadara) left over. I mixed them together and the combination was better than either dish alone.


  • 100 g bulgur wheat (raw weight)
  • 80 g green lentils
  • 40 m


  1. Cook the bulgur wheat in plenty of boiling water for 10–15 minutes, or until just tender. Drain and set aside.
  2. Put the lentils in a small saucepan with enough water to cover them, bring to the boil, then reduce the heat and simmer for 12–15 minutes until just tender but still retaining a little bite. Drain.
  3. Heat the vegetable oil in a large frying pan