So, my cooking rampage continues…

Today I thought I would try my hand at my first tabouleh/tabule. I’ve eaten it enough times at restaurant, so it’s about time I learnt how to do it myself.

1 Lebanese cucumber or 1/2 regualar cucumber (about 150g) deseeded and then diced 

2 spring onions, finely chopped

70g cooked bulgar wheat (use 35g raw weight)

1 bunch parsley, roughly chopped

4 sprigs mint, chopped

1/2 tsp salt

2 tbsp best quality olive oil

juice of 1/2 – 1 lemon (1 – 2 tbsp)

Mix everything together as close to eating as possible. Taste to see if you need more lemon juice. You can also make a tomato and pomegranate version by using 100g coarse-grind bulgar wheat and substituting the cucumber with 100g pomegranate seeds, 100g diced tomatoes, two finely sliced inner stalks of celery and one deseeded and chopped green chilli.

This was really tasty and fresh. It was so fresh. We had it as part of a thrown to together ‘tapas’. I was just using up things from the fridge, freezer and kitchen counter. So, provencal tomatoes, olives, sausages and a few slices of olive bread toast. Dessert, some fresh plums. Yes, an interesting combination…

Reference :

Honey & Co by Sarit Packer and Itamar Srulovich,

One response to “Green tabule for spring”

  1. Tomato and pomegranate tubule for high summer – Bunminola Bakes avatar

    […] and Co recipe from the book I received as a birthday gift last year. I have previously made the green tabule for spring and I noted that there was an option to make the same recipe but with tomatoes, celery and […]


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