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Tabbouleh is best when eaten fresh. Do not make Tabbouleh to have the following day, it just isn’t the same.


1 cup fine or coarse cracked wheat
2 large ripe tomatoes, diced
1 small cucumber, diced
3 spring onions, finely sliced
1 large handful parsley, coarsely chopped
1 large handful mint leaves, coarsely chopped
Juice 1 lemon
1 clove garlic crushed to a paste
1 tablespoon olive oil
Freshly ground cracked pepper


If using fine cracked wheat, rinse well but do not soak. If using the coarse variety, soak for 10 minutes in hot water.

Drain cracked wheat in a strainer and squeeze hard.

Tip drained cracked wheat into a bowl and add remaining ingredients.

add salt and pepper to taste

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