My Favourite Tabbouleh

April 12, 2013

My husband is a tabbouleh nut. He just loves the stuff and I believe it to be his most favourite salad. Heavy on the parsley and lemon, light on the burghul, thank you very much.

Myself? I’m a caprese salad girl. Especially with gorgeously plump vine-ripened tomatoes and the best buffalo mozzarella you can find. Though I am quite partial to a good tabbouleh, also. And this recipe is indeed very good.

I’ve tried a few tabbouleh recipes in my time, and this one is now a firm favourite. It uses lemon juice to soften the burghul, a method I completely adore. And you mix things by hand, a method I also completely adore.

I just have one question… How on earth do you pronounce “burghul”? It gets me every time. I now resort to mumbling “burrrrrrrrgirl” and I dare say it’s obvious I have no idea what I’m talking about.


I highly recommend serving this salad with a hearty baguette, ideally filled with leftover pork shoulder ragu, mixed leaves, sliced cucumber and grated parmesan. This is the type of baguette you can really sink your teeth into. You are likely to want to sink your entire face into this baguette, it is so outrageously good.



Especially when served with a side of tabbouleh, heavy on the parsley and lemon, light on the burghul. Burrrrrrrrgirl. Help?


Heidi xo

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  • Reply Joyti April 12, 2013 at 10:55 am

    That sounds really delicious…and I’ve bookmarked to try…before the weekend’s up.

    • Reply Heidi April 12, 2013 at 2:54 pm

      I’m sure you’ll just love it x

  • Reply Leah April 12, 2013 at 2:16 pm

    I love tabbouleh! One of my fav salads! Love it with lots of lemon.
    That baguette looks so delicious 😀

    • Reply Heidi April 12, 2013 at 2:56 pm

      It was SO scrumptious 🙂 x

  • Reply Lorraine @ Not Quite Nigella April 12, 2013 at 4:03 pm

    Hmm now you’ve got me thinking. I just pronounce it like the word burgle but I could be totally wrong!

    • Reply Heidi April 13, 2013 at 2:57 pm

      well that sounds about right… 🙂 x

  • Reply Hannah April 12, 2013 at 6:51 pm

    That baguette sure does look super scrumptious! I’ll also be bookmarking the recipe…we have too much parsley in our garden- perfect 🙂 x

    • Reply Heidi April 13, 2013 at 2:58 pm

      perfect!! x

  • Reply msihua April 12, 2013 at 9:17 pm

    Man I love Tabbouleh as well.. looks and tastes so fresh, makes me feel healthy just looking at it 🙂

    • Reply Heidi April 13, 2013 at 2:58 pm

      I so know what you mean! x

  • Reply Yasmeen April 14, 2013 at 12:06 am

    Lovely! Yours is so authentic. Minimal burghul, lots of parsley and lemon. An honorary Arab, you are 🙂

    Now. Pronunciation. In Arabic it is BUR-ghhul (with a light rolled R and a gutteral gh sound). But ‘burgle’ in English is fine. It’s also spelled ‘bulgur’ often. Not accurate, really, but pretty common now nonetheless 🙂

  • Reply Hannah April 14, 2013 at 1:17 pm

    Yes this is gorgeous and delicious and amazing and all the good things but my love my love I can’t think of anything but that you will be touching your feet onto the same continent as me in ten or so hours and then soon oh soon I will be crossing the border to you and we can run to each other in giddy slow-motion like a movie the joy the joy.

  • Reply Maureen April 14, 2013 at 3:04 pm

    Our husbands might be related. Mine just finished a sandwich and when I looked at it as he was eating it, he kept dropping tabbouleh out of it with every bite. It’s really good and good for us so I’m glad he likes it.

    it’s burgull for me.

  • Reply Lisa @ Blithe Moments April 14, 2013 at 9:35 pm

    No idea about pronunciation! But the recipe sounds great. It is on my list to work out how to make the amazing tuna tabbouleh sandwich filling that my local work cafe made. So good.

  • Reply Iron Chef Shellie April 21, 2013 at 6:28 pm

    I pronuce it Burrrrgirl too 😛 Dunno if I’m doing it wrong or right. I thought quinoa was quin noah for a long time 😛 dunno how they get kinwahhhhhh from that spelling!

  • Reply A Little Party - Apples Under My Bed - A food diary. November 6, 2013 at 11:28 am

    […] I made a tabbouleh of sorts using this SBS Food Safari recipe as inspiration, but made it heavier on the bulgur and lemon, with parsley, some cucumber and red […]

  • Reply Caring Lemyre January 29, 2014 at 8:04 am

    I live in Lebanon, where the tabbouleh salad is originated from. Congratulations on using the right amount of “burghul” ! Foreigners usually put too much of cracked oats and not enough of parsley and tomatoes…. Now, unless you’re Arab, pronouncing it right will be a bit difficult: pronounce the R like you usually do in English, followed by another intensified R like the French would pronounce Parrrrrrrrrrris. Hope that helps! X

    • Reply Heidi January 29, 2014 at 9:36 am

      Thank you! Happy to know I made a good one 😉 & thanks for the pronunciation tips – off to practice x

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