Betty's Tangy Tabouli/Tabbouleh

Betty's Tangy Tabouli/tabbouleh Recipe

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Betty Bramanis


I am lucky to have a lovely Lebanese family up the road, this recipe is from Diana (pronounced Dee-ana). This is so fresh and tangy - lots of parsley and fresh lemon juice is the key! Make as close to serving time as possible. Serve with BBQ'd meats, kofta or with homus. Burghul is available in specialty food stores or in the Middle Eastern or health food section of your grocery store. ** Cook time is time needed to cook burghul.


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8 - 10 as a side dish
15 Min
25 Min
No-Cook or Other


  • ·
    1/2 cup burghul (cracked wheat) fine, not coarse
  • ·
    2 large tomatoes, chopped fine - can reduce to 1
  • ·
    1/2 cup lemon juice
  • ·
    2 large bunches of flat leaf parsley, stems removed and leaves chopped (you should get about 4 cups)
  • ·
    1 bunch fresh mint, stems removed and leaves chopped (you should about 1 cup)
  • ·
    2 green onions, sliced as fine as you can
  • ·
    1 lebanese cucumber, seeds removed and diced fine (about a cup worth)
  • ·
    1/2 teaspoon dried cummin
  • ·
    1/2 teaspoon freshly ground pepper
  • ·
    a small pinch of salt
  • ·
    1/4 cup good quality olive oil
  • ·
    1/2 cup water to cook the burghul - i almost forgot it!

How to Make Betty's Tangy Tabouli/Tabbouleh


  1. Prepare the burghul first. Place the burghul in a bowl and cover with water. Set aside and leave for 25 minutes OR until it's no longer crunchy. It will be slightly chewy.
  2. In a large bowl place the chopped herbs, chopped tomatoes, chopped cucumber, chopped green onions and stir well. Add in the cooked burghul and stir again.
  3. In a smallish bowl combine the oil, juice, ground cummin, salt and pepper. Whisk well (or place in a screw top lid and shake).
  4. Pour over the salad and stir well. Serve.

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