Exotic Tabbouleh


The recipe below was provided with permission by Miriam of Mouthwatering Vegan Recipes.  Be sure to visit www.mouthwateringvegan.com for more great vegan recipes!


Recipe by Mouthwatering Vegan Recipes

I make my own version of Tabbouleh and I love it – it’s fresh, versatile and one handsome salad.  Loved and enjoyed by millions of people worldwide, this is a wonderful treat any time of the year – serve with hot pitta bread and my hummus or better still my Smoked Red Pepper & Garlic Bean Dip. Enjoy !

Note:-  For a gluten-free tabbouleh use boiled millet with quinoa – follow cooking instructions for these, and use 2 cups after cooking and add the ingredients below to make up the entire tabbouleh.

Serves 4 to 6


10 cherry tomatoes, quartered with a sharp knife
1 cup bulgur wheat and boiling water (enough to cover the bulgar wheat in a bowl)
1 large bunch of parsley, very finely chopped
2 Tbsp fresh cilantro/coriander, very finely chopped (optional)
1 cup cucumber, finely diced
2 spring onions (scallions) or red onions, finely chopped
1 red bell pepper, seeded and finely chopped
3 to 4 mint leaves, finely chopped – or around 1 tsp dried mint
Juice of 1 lemon
1½ tsp fine sea salt
½ cup olive oil
½ tsp maple syrup (optional)


  1. Place your bulgur wheat in a bowl, then pour over enough boiling water to cover it. Allow it soak for around 15 minutes – it will absorb most of the water (if any is left, just drain the rest).   Then place in a salad serving bowl of your choice, and allow it to cool for 10 minutes or so.
  2. Now add the remaining ingredients, except for the olive oil, salt, lemon juice and maple syrup (if using).  Place these in a jar (jam jar size), close the lid tightly, and shake until blended.  Then pour onto the salad and stir.  Refrigerate and serve.  Enjoy!



Recipe by Mouthwatering Vegan Recipes

If you enjoyed this recipe, check out more from Miriam Sorrell on Amazon.

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