Parsley and mint tabbouleh with bulgur wheat

Name: Parsley and mint tabbouleh with bulgur wheat
Total time: 25 min
Cuisine: Lebanese
Ingredients: 150g bulgur wheat; 4 tomatoes, finely chopped; 1 cucumber, finely chopped; 3 spring onions, finely sliced; 60g flat leaf parsley, finely chopped; 20g mint leaves, finely chopped; 3 tbsp olive oil; 2 lemons, juice only

A bright, herb-heavy salad with lemon, tomato and nutty bulgur, as fresh as it gets.

Time25 min
LevelEasy
Costabout £1.74 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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150 gbulgur wheat
4tomatoesfinely chopped
1cucumberfinely chopped
3spring onionsfinely sliced
60 gflat leaf parsleyfinely chopped
20 gmint leavesfinely chopped
3 tbspolive oil
2lemonsjuice only

Method

1
Put the bulgur in a bowl and cover with 300 ml boiling water. Cover and leave for 15 minutes until tender.
15 min
2
Fluff with a fork and leave to cool.
3
Add the tomatoes, cucumber, spring onions, parsley and mint to the bulgur.
4
Whisk the oil and lemon juice with black pepper and pour over.
5
Toss well and rest for 10 minutes so the flavours mingle. It keeps well in the fridge for 2 days.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.