As promised in my previous post I’m posting Tabouleh, the middle eastern particularly Lebanese delicacy that can be consumed as a salad as well as a side dish for Pita bread rolls. Generally Tabouleh is made with fresh parsley, buck wheat/ broken wheat but you can try different variations with Quinoa and beetroot which is very very healthy and filling too. Hummus coupled with tabouleh tastes divine and of course not to miss mentioning the PITA bread 🙂 ok let’s move on to the recipe.

Serves- 5-6 
Shelf Life- 2 days under refrigeration. 


Parsley, fresh and finely chopped 1 bunch
Onions, finely chopped 1 large
Tomato, finely diced 2 medium sized
Salt As needed
Mint leaves, finely chopped ½ cup
Bulghar wheat/ buck wheat +water 1 cup +1/2 cup
Pepper powder 1 tsp
Spice mix ½ tsp

1. Wash and finely chop the parsley. While you just keep it aside for the water to drain out of parsley, prepare the broken wheat. Heat water in a saucepan, when it comes to a boil add the broken wheat and cook it until it turns soft and absorbs all the water.

2. Now add the broken wheat, onions, tomato, mint leaves and salt. Add a dash of pepper and sprinkle it with some olive oil ( optional). Season it with the dried spice mix. Your tabouleh is all set to be devoured 🙂 Such a healthy option that will make you go lean in a matter of few days 🙂 not kidding! 


  • Olive oil is optional but nevertheless can be replaced by vegetable/ sunflower oil. 
  • You can also add finely chopped olives and cucumber to make it more crunchy and tasty

You Might Also Like

No Comments

Leave a Reply