I often come across unfamiliar food in Melbourne where I live. It was a long time ago, I ate a very green salad in a small cafeteria, and I don’t remember where it was. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated then. The salad 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. And it is one of my favourite salads. How amazing! However, when I make it, I use less green (especially less Mint).


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
Tomatoes 2 to 3 *seeds removed and cut into small pieces
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, add Burghul, cover with a lid and remove from heat, then 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.