• 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 20 mins Plus soaking


Serves 2

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Nutrition and extra info

  • Vegetarian


  • kcal269
  • fat18g
  • saturates2g
  • carbs24g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.05g


  • 50g bulgur wheat
  • 50g flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g ripe tomatoes, deseeded and diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.

  2. Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.

  3. Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Oct, 2017
Hey , I tried this recipe at home during my holiday , I would like to thank you for this yummy yet simple recipe . My husband and kids really loved it . During weekdays we order online from this Asian Online restaurant called 48 East , But started researching for this particular recipe and I did get yours . I would also suggest you to upload more of such yummy recipes to try out !!
16th Nov, 2015
Easy Egg Plant Salad CarbsPerServing:15g total Effort:Easy Ingredients: 1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow, spanish) 1 can pitted black olives – diced small1 small jar spanish olives diced into small pieces ¼ cup cider vinegar – more to taste 1 quart tomato sauce – whatever low carb brand you use How to Prepare: Mix all chopped ingredients and add the vinegar. Toss well to mix the vinegar with the mixed veggies. Let set a few minutes and toss again. Add the tomato sauce and mix again. Add red pepper and black to taste (1/2 tsp red is hot). Mix one more time before placing in a 4 qt. Corningware pot. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy) Let cool to room temperature, toss and refigerate before serving (sandwich spread, appetizer, main course with chicken,pork or beef). Suggestions: prep time on the above recipe is about 15 minutes, has a very unique taste that satisfies the appetite. NOTES : Counts for black and spanish olives not included in totals. -
23rd May, 2015
Decided to make this having had Tabbouleh on holiday in Greece recently. I used a higher proportion of bulgar wheat than the recipe proposes (about 80g for 2 of us), but other than that, stuck to the recipe, and really enjoyed the fresh flavours. A nice side salad for the summer.
11th Jul, 2014
Fantastic, especially with the spicy falafels (also GF). But you really do need to be generous with the seasoning. I also added the zest of the lemon as could bear throwing it away!! The bulghar wheat made a pleasant change from couscous having a bit more bite to it!
24th May, 2010
In the words of Mr Jamie Oliver this is the pucker one much better than the other recipe. but you do need salt and only about 1tbsp of oil.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Thomas Law's picture
Thomas Law
20th Apr, 2019
I did it a bit differently, I got rid of the spring onions. I peeled and cored a cucumber and chopped it finely. I sliced up a handful of Black Olives and added those. I added a clove of pressed garlic. One big pinch of salt and a tiny bit of black pepper. I also doubled the Bulgar Wheat. To finish it I broke up a slab of Feta Cheese and turned it into a CYPRIOT/LEBANESE TABOUHLEH..... Yummy
Want to receive regular food and recipe web notifications from us?