I often come across unfamiliar food in Melbourne. It was a long time ago, in a small cafeteria, I ate very green salad. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated in those days, and tasted quite simple . ‘What is this? Celery leaf salad?’, I wondered. One mouthful was enough for me to swallow at that time.

Many years later, I know it is called ‘Tabbouleh’ and it is a salad made of finely chopped Parsley and Mint, NOT Celery leaves. It is one of my favourite salads, though I make it less green (especially less Mint) for my family.


4 Servings


Burghul (Cracked Wheat) 1/2 cup *I used ‘fine’ type
Water 1 cup
Flat-leaf Parsley 1 bunch *leaves finely chopped, about 2 cups
Mint 1/2 cup *leaves chopped leaves
Tomatoes 2 to 3 *finely chopped
Red Onion 1/2 *finely chopped
Olive Oil 2 tablespoons
Lemon Juice 2 to 3 tablespoons
Salt 1/3 to 1/2 teaspoon

  1. Place 1 cup Water and a pinch of Salt in a saucepan, bring to the boil, remove from heat, then add Burghul and stand for 20 minutes. Drain if there is excess water.

  2. Place cooked Burghul, finely chopped Parsley, Mint, Tomato and Onion in a bowl.

  3. Add Olive Oil and Lemon Juice, season with Salt & Pepper, and mix well to combine.