How to make tabbouleh – recipe

Felicity Cloake’s Tabbouleh. Serve with or without lettuce leaves to scoop up the salad, as part of a meze selection, as a side dish or with flatbread for a light lunch. Photograph: Robert Billington/The Guardian. Food styling: Loïc Parisot.

Let’s get one thing straight from the start: tabbouleh is not the bulgur wheat salad with a sprinkling of herbs that is often served under the name outside its Levantine birthplace. Rather, it is a parsley salad with a sprinkling of grains – all verdant and glossy with oil – and the ideal fresh, peppery accompaniment to richer meze such as hummus and salted cheese, or grilled meat and fish.

Prep 30 min
Cook 20 min
Serves 4