Dr. Joanna McMillan's Tabouli Salad

Dr. Joanna McMillan's Tabouli Salad

Cooking time


  1. Add the bulgur to a small saucepan over boiling water and simmer for about 10 minutes, or until cooked. (Alternatively, for a nuttier texture you can cover the bulgur with boiling water, put on the lid and leave to soak for half an hour.) Drain, cool and fluff with a fork.
  2. In a bowl combine the cooked bulgur with all the other ingredients. Mix well to combine and serve at room temperature.

Ingredients Chevron Icon

1/3 cup bulgur, chopped

1/2 bunch parsley, leaves picked and chopped

1/2 bunch mint, leaves picked and chopped

12 cherry tomatoes, cut into quarters

15 g (2 pieces) preserved lemon peel, finely diced

Juice of 1/2 lemon

2 tbs Cobram Estate Robust Extra Virgin Olive Oil

Pinch of sea salt & grind of black pepper