Spinach Tabbouleh

Spinach Tabbouleh --- www.thevitalsisters.com

Firstly we would like to apologise for our radio silence, we’ve been taken over by the summer holidays. Which doesn’t mean we have been lazy, we have come up with loads of ideas which we hope to put down on this very blog in the coming few weeks.

For the end of the summer holidays I wanted to share my version of an absolute Medeteranian classic called tabbouleh.  Apparently it is quite a science to make the perfect tabbouleh. It’s all about  slicing the herbs, not chopping them in oder to avoid bruising and questions such as “to add the tomato juice or not?” “Do you use lemon juice or herbs?” “Does it need bulghur wheat? If so coarse? medium? fine?” …. The list goes on.

But  I don’t like perfect things. They scare me. I like to do things my way, in a way that satisfies my tastebuds and I like to add spinach to my version of tabbouleh.  So here we go Spinach Tabbouleh!


serves 4 as part of a meal

  • 1/2 cup brown coarse bulghur wheat
  • 2 cups spinach leaves (stalks removed)
  • 1 large bunch  of flat leave parsley
  • 1/3 cup mint leaves
  • 3 spring onions
  • 2 med tomatoes
  • 1/2 large cucumber (or one small cucumber)
  • juice of 1 -2 lemons (depending on taste)
  • 3/4 cup of olive oil
  • salt
  • pepper

Ingredients Spinach Tabbouleh --- www.thevitalsisters.com


Start off by preparing your bulghur wheat according to packed instructions. Mine needed soaking in hot water for about 20 minutes then draining.

While your bulghur is doing it’s thing get washing, pat-drying and chopping (or rather finely slicing as to not bruise) your parsley, spinach and mint leaves. Set them aside.

Quarter the tomatoes, deseed and finely chop them. Peel the cucumber, half it, deseed and finely chop too. And even more chopping to come, don’t forget the spring onions! Finely chop them.

You’re now ready to add all the sliced  and chopped ingredients into a bowl, mix in the bulghur then add lemon juice, olive oil, salt and pepper to taste. I only used one lemon but have previously needed to use more than one to achieve the same flavor.

Serve the tabbouleh straight away, or wait until the bulghur has started to absorb some of the juices.

Works great with bbq veg or meat.

x Victoria x


We would love to see your creations! Just post your photo on Instagram with #thevitalsisterscreations


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