Tabouleh Salad

Each month, we bring you delicious, nutritious, and eco-friendly recipes that our staff members love!

This month’s Earthly Eating recipe is  Tabouleh Salad, recommended by the EWT’s Head of Marketing, Sizie Modise who says it is a wonderful Lebanese vegetarian salad to make for guests, as it brightens up any table.

Everything should be finely chopped, especially the parsley, as you don’t want to see any leaves in it. You can prep the tabbouleh in advance if need be. However, do not add the tomatoes or the dressing until ready to serve.

Picture of a tabbouleh salad

A colourful vegetarian Tabbouleh Salad

Preparation time: 15 minutes


  • 1 bunch Parsley
  • ½ bunch of Scallions (Green Onions)
  • ¼ cup Mint Leaves
  • 2 Tomatoes
  • 2 tbsp Fine Bulgur
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • ½ tsp Salt


  • Prepare the vegetables by thoroughly washing them and set aside to fully dry.
  • Once dry, cut the ends off the parsley and finely chop, followed by the scallions (whites and greens), mint leaves, and tomatoes.
  • Combine in a large bowl.
  • Sprinkle the fine bulgur over the fresh vegetables.
  • Whisk together the freshly squeezed lemon juice, olive oil, and salt in a small bowl.
  • Pour the dressing over the salad and mix well until combined.

The juice from the tomatoes and dressing will plump the bulgur within 5 minutes and it will be ready to enjoy!

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A word from the CEO March 2023

When Clive Walker, Neville Anderson, and James Clarke registered the Endangered Wildlife Trust in 1973, They had no idea where it would go or what it would do for species and habitat conservation in the region. This year the Endangered Wildlife Trust commemorates 50 years of conservation excellence. The EWT has achieved remarkable gains for many species,

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