Tabbouleh, a classic Middle Eastern dish, is one of my all-time favorite salads. I order it every time I spot it on a menu. I’ve found that some more Americanized versions skimp on flavor by cutting back on the herbs and vegetables, but my recipe is about as flavorful as tabbouleh can be.

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  • 20 cherry tomatoes
  • 1 cup fine grit bourghal wheat
  • 1 large bunch of parsley
  • 1 cucumber
  • 2 spring onions
  • 10 pitted kalamata olives
  • 1 red capsicum
  • juice of one lemon
  • 2 tsp salt
  • 1 crushed garlic clove
  • good couple of drizzles of olive oil
  1. Place the bourghal wheat into a bowl and cover with boiling water. Let sit for 15 minutes.
  2. Meanwhile, chop and dice the tomatoes, capsicum, spring onions, cucumber and parsley into a large bowl.
  3. Drain the excess liquid from the wheat with muslin cloth and add it to the rest of the salad. Mix in well. Squeeze the lemon, drizzle the olive oil and crush the garlic over the top of the salad and toss well. Top off with some Kalamata olives and freshly made felafels.

This Recipe is made without the falafel. So original recipe with falafel at

Adapted from Adeline and Lumiere