From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Classic Tabulee (Tabbouleh)
Fresh, bright and full of flavour — a healthy, refreshing Mediterranean favourite.
Bobbie's kitchen notes: use fresh, high-quality parsley and mint for the best authentic flavour; chop the herbs very finely; let the bulgur cool completely so the salad stays fresh and not soggy; add extra lemon juice for a brighter taste; tabulee tastes even better after sitting for 1–2 hours in the fridge; you can substitute quinoa for a gluten-free option. Serve with grilled chicken, fish or lamb, pita or naan, hummus and baba ghanoush, falafel, stuffed grape leaves, or on a salad plate with feta. Storage: fridge up to 3 days — stir before serving and add a little extra lemon juice and olive oil if needed. Not recommended for freezing. Nutrition per serving from Bobbie's card (approximate): 180 calories, 5 g protein, 8 g fat, 22 g carbohydrates, 6 g fibre.
Ingredients
For the tabulee
- 1 cup fine bulgur wheat
- 1½ cups boiling water
- 4 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
- 1 cup fresh mint, finely chopped (about 1 bunch)
- 3–4 medium tomatoes, diced (about 2 cups)
- 1 cucumber, diced (about 1 cup)
- 1 small red onion, finely diced (about ½ cup)
- 3 green onions, sliced (optional)
For the dressing
- ⅓ cup fresh lemon juice (about 2–3 large lemons)
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced (optional)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp ground cumin (optional)
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Method
- 1
Soak the bulgur: place bulgur wheat in a bowl and pour 1½ cups boiling water over it. Cover and let sit for 15–20 minutes, until the bulgur is tender. Fluff with a fork and let it cool completely.
- 2
Chop the herbs: finely chop the parsley and mint. The finer the chop, the better the flavour and texture.
- 3
Prepare the vegetables: dice the tomatoes, cucumber and red onion. Slice green onions if using.
- 4
Make the dressing: in a small bowl, whisk together lemon juice, olive oil, minced garlic (if using), salt, pepper and cumin (if using).
- 5
Combine everything: in a large bowl, combine the cooled bulgur, parsley, mint, tomatoes, cucumber and onion. Pour the dressing over it and toss well.
- 6
Taste and serve: taste and adjust seasoning. Let sit for 10–15 minutes to allow the flavours to blend. Serve chilled or at room temperature.
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Classic Tabulee (Tabbouleh) is printed in More Family Favourites
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026