bowl of tabouleh with quinoa

Tabbouleh with quinoa

A Lebanese salad of parsley, mint, tomatoes, onion and bulgar. Ideal side salad or starter
Course Side Dish
Cuisine International
Keyword salad, summer
Skill Level very easy
Prep Time 15 minutes
standing time 20 minutes
Total Time 35 minutes
Servings 6
Calories 203kcal
Author Jacqueline Bellefontaine


  • 150 g bulgur and quinoa mix
  • 150 g cucumber optional
  • 4 tomatoes
  • 8 spring onions sliced
  • 50 g flat leaf parsley
  • 50 g fresh mint
  • grated zest and juice 1 lemon
  • 60 ml extra virgin olive oil
  • salt and freshly ground black pepper


  • Place the bulgar and quinoa mix in a heatproof bowl and cover with boiling water. Allow to stand for 20 minutes until the bulgur has softened and is tender to the bite. Drain well.
  • Cut the cucumber in half, scoop out and discard the seeds, then cut into small dice. 
  • Cut the tomatoes in half, scoop out and discard most of the seeds, dice the flesh. add to the bulgur along with the cucumber and spring onions. Toss lightly to combine
  • Finely shred or coarsely chop the parsley and basil. Add to the bowl and toss until well combined.
  • Add the lemon zest, juice and olive oil. Season well and toss well. Transfer to a serving bowl and serve lightly chilled or at room temperature.


Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 


Calories: 203kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 366mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1915IU | Vitamin C: 28.8mg | Calcium: 55mg | Iron: 1.5mg