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5 from 1 vote

Herb Tabbouleh Salad- aromatic grains

This tabbouleh salad includes a plethora of aromatic herbs that will make your taste buds sing with happiness – perfect for summer picnics and barbecues.
Prep Time10 mins
Soak time20 mins
Total Time30 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy
Servings: 6 as a side
Calories: 178kcal


  • ½ cup burghul wheat
  • ½ tsp cumin powder
  • 250 grams mini Roma tomatoes (approximately 1 small punnet)
  • 1 bunch flat leaf parsley leaves (approximately 2 cups chopped)
  • 1 cup mixed herbs (1 used 3 mint stems, 3 basil stems, 3 dill stems)
  • 1 small onion (approximately 50 grams)
  • ¼ cup pine nuts (toasted)
  • ¼ cup olive oil
  • 3 tbsps lime juice
  • Sea salt and cracked black pepper


  • Place your burghul in 1 cup of hot water and allow to soak for 20-30 minutes (until all the water is absorbed and it is cooked through).
  • When done fluff with a fork. Add the oil and lime juice and stir well.
  • Wash your mini Roma tomatoes, pat dry and cut in half lengthwise.
  • Wash your parsley, shake to remove excess water and pat dry. Cut off the stems and roughly chop the leaves.
  • Wash the rest of your herbs, shake to remove excess water and pat dry. Pick the leaves from the stems then roughly chop.
  • Remove the papery skin from your onion, rinse and then chop into small dice.
  • Place your cooked burghul wheat, your mini Roma tomatoes, all the herbs, diced onion and toasted pine nuts in a large mixing bowl, season with salt and pepper. Toss until well combined, taste and adjust seasonings.
  • Arrange in a salad bowl and chill until ready to serve.


Calories: 178kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1204IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 2mg