Tabouleh Plus Recipe

Tabbouleh, Tabouleh

I love Tabouleh, Tabbouleh, Tabbouli or Tabouli. Whichever way you spell it, it’s a bulgar wheat warm salad, often made (incorrectly) with couscous. It’s still good though, so don’t be put off using couscous or even quinoa if that’s what you have on hand. I’ve made it with all three and love it still.

If you Google for a recipe you’ll be hard pressed to find two recipes exactly the same, and now I’m throwing another into the fray. But I stand by it. It’s really good.

The basics, the essentials, are the garlic, parsley, mint, lemon juice, onion and tomatoes, but saying that, in the picture you’ll notice no red flecks. I didn’t have tomatoes, so went without.

Anything else is optional though. My guests are big meat eaters, so I added bacon. We’re all halloumi lovers, so I added two blocks, rather than one.  It’s pretty flexible.

Tabouleh Plus
Prep time
Cook time
Total time
A lovely filling main course warm salad, or a side dish, this adds to a traditional tabouleh. There are a plethora of recipes for tabouleh, but this is how we make it.
Recipe type: Main, Side
Cuisine: Turkish
Serves: 6
  • 1 Red onion
  • 3 garlic cloves
  • 3 large or six small tomatoes
  • Bunch parsley
  • Bunch mint
  • 30g (60ml) lemon juice
  • 30g olive oil
  • Pack bacon
  • 2 avocado
  • 2 packs Halloumi
  • 450g Bulgar wheat
  • Salt and pepper to taste
For the thermomix:
  1. Add the onion, garlic, tomatoes, parsley, mint, lemon juice and olive oil (and cooked bacon and halloumi, if using) to the bowl. 30 Seconds/Speed 4 - check to see that it's fine enough for your liking.
  2. Add the avocado, mix 10 Seconds/ Speed 3.
  3. Set aside.
  4. Cook bulgar wheat to manufacturers instructions - around 17 minutes, Veroma speed.
  5. Stir together, and sprinkle parsley roughly chopped before serving.
Traditional cooking:
  1. Cook Bulgar wheat according to package instructions.
  2. Meanwhile, finely chop the onion, garlic, tomatoes, parsley and mint and add bacon, halloumi and avocado, if using. Mix in with lemon juice and oil.
  3. Mix in the warm bulgar wheat and serve, sprinkled with parsley.

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