Fall BBQ 2012 by Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 45

Serves: 4


  • 3 bunches of flat leaf parsley, stems discarded and leaves finely chopped
  • 4 small spring onions, finely sliced
  • 4 plum tomatoes, deseeded and finely chopped
  • large handful of mint leaves, finely chopped
  • 60-80g burghul wheat, cooked
  • Juice of 1 ½ lemons
  • 60 ml extra virgin olive oil
  • sea salt and pepper, to taste


  1. Place parsley, tomatoes, spring onions, mint and burghul in a large bowl. Salt and pepper.
  2. In a small bowl stir lemon juice, olive oil together and pour over the tabouleh. Toss well and season if required.

Notes: The burghul wheat is usually added sparsely at a traditional Arabic mezzeh. I add a bit more in this recipe to give the salad a bit more substance and as an alternative to potatoes. Reduce the burghul to a small handful or even omit it completely if you would like to serve this a a salad or as part of a mezzeh.

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