Tangy Tabbouleh
Spice Kitchen - Middle Eastern

Tangy Tabbouleh

No Middle Eastern feast would be complete without a traditional Tabbouleh to tuck into. If you fancy adding an alternative twist, you could try replacing the tomatoes with pomegranate seeds for a tangy pop.


  • 90g bulgar wheat
  • 4 tomatoes
  • 2 shallots
  • 160g flat leaf parsley, leaves picked (fresh)
  • 30g mint, leaves picked (fresh)
  • 1 tbsp Baharat
  • 1/2 tsp sumac
  • Juice of one lemon
  • 120ml extra virgin olive oil
  • Black pepper to season


  1. Rinse the bulgar wheat in a sieve under cold running water until the water is clear.
  2. Finely dice your tomatoes and add them – together with any juice - to a bowl, along with the bulgar wheat.
  3. Next, peel and finely slice your shallots and add them to your bowl. Give everything a stir.
  4. Next, bunch together the mint and parsley leaves, and chop as finely as you can.
  5. Add your herbs to the bowl, together with the Baharat, sumac, lemon juice, extra virgin oil and pepper. Stir to combine all the ingredients together, and check for seasoning.
  6. You might want to add a little salt or more pepper.
  7. Serve immediately, at room temperature.

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