Peta Mathias’ tabouleh recipe

Spring is the season for crunchy, fresh, zingy salads and one of my all-time favourites is that heaven-in-abowl Lebanese staple tabouleh – parsley and burghul (cracked wheat) salad.

  • 45 mins cooking
  • Serves 6
  • Print


  • 1/2 cup fine grade burghul (cracked wheat)
  • 1/4 cup lemon juice
  • 2 cup tomatoes, finely chopped
  • 1/2 cup spring onions, finely sliced
  • 2 pinch cinnamon
  • sea salt and freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 2 cup finely chopped flat-leaf parsley
  • 4 tablespoon tbsp fresh mint, finely chopped
  • romaine (cos) lettuce leaves


  • 1
    Wash the burghul, squeeze it dry and soak in the lemon juice for half an hour.
  • 2
    In a bowl, combine the tomatoes, spring onions, cinnamon, salt and pepper. Drizzle with the olive oil and toss. Fold in the burghul, parsley and mint and mix together.


To serve: Scoop the tabouleh up with the cos leaves and munch away.

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