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Tabouli Salad

Tabouli Salad
Preparation time is 20minutes
Cook time is 3minutes
Total time is 23minutes
Serve is for 4 people
Difficulty level: 3 out of 4

12 Ingredients

Number of servings
4
  • 150grams kalamata olives (to serve)
  • 1 Lebanese cucumber, halved lengthways, seeds removed
  • 1 bunch mint, leaves removed
  • 1 bunch continental parsley, sprigs removed
  • 3 spring onions
  • 3 roma tomatoes, halved lengthways, seeds removed
  • 2 Lebanese bread rounds (to serve)
  • 1/4 cup extra virgin olive oil
  • 1 lemon, rind finely grated (plus 1/4 cup juice)
  • 1 pinch pepper (for seasoning)
  • 1 cup organic quinoa
  • 1 pinch pink salt ground (to taste)

Nutrition per serving

2010 Kilojoules or 480 Calories
23% of daily energy intake*
Protein
10.6grams
Fat
24.0grams
Carbs
50.5grams
Sugars
4.1grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Fresh, zesty and herby, this tabouli salad is delicious on its own with a mezze platter but is also fantastic served as a side with lamb or fish dishes.

Instruction tip

Burghul can be replaced with quinoa. The salad will keep for up to three days if stored in an airtight container in the refrigerator.

Method

Step 1 of 4

Place burghul or quinoa into a small saucepan with 1 cup water and bring to the boil. Remove from heat and stand for 10 minutes. Drain well. When cool enough to handle, squeeze as much liquid as possible from burghul and place into a large bowl.

Step 2 of 4

Finely dice tomatoes and cucumber. Chop spring onion, parsley and mint.

Step 3 of 4

Combine tomatoes, cucumber, spring onion, parsley, mint and lemon rind with burghul. Toss well to combine.

Step 4 of 4

Whisk lemon juice, olive oil, salt and pepper in a jug. Add to salad and toss until combined. Serve with olives and Lebanese bread. 


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