Our balcony garden is bulging with parsley and mint. What better way to use them all up than a fresh Tabbouleh salad?  Seasonal veggies in Norway are in short supply, so when I see Norwegian tomatoes and cucumbers, I grab them while I can! This dish is perfect for a sunny day; serve on its own, or with pita bread, hummus and falafel to keep with the Middle Eastern theme.


  • 3/4 cup bulgur (also known as burghul or cracked wheat)
  • 1 cucumber
  • 12 cherry tomatoes (or 3-4 large tomatoes)
  • ½ red onion (or use green scallions)
  • 3 cups chopped flat-leaf parsley (or more)
  • 1/3 cup chopped mint


  • Juice of two lemons
  • ¼ cup olive oil
  • Extra virgin olive oil for drizzling


  1. Rinse burgher and place in a bowl.  Pour enough boiling water to cover. Stir in a pinch of salt, cover with a lid and leave to soak for 15-20 minutes.
  2. Cut the cucumber in half lengthways, remove the seeds and cut into 1 cm cubes.
  3. Cut tomatoes into quarters or halves.
  4. In a small bowl, whisk together lemon juice and oil until dressing is smooth.
  5. Fluff up the bulgur and add all the ingredients.
  6. Season with salt and pepper and drizzle with extra virgin olive oil.
  7. Serve immediately or chilled.


-If you have added to much water to the bulghur, excess water can be drained through a sieve and squeeze dried with a tea towel (recommended if you’re making the salad ahead of time).

– If using regular tomatoes, squeeze any excess seeds to prevent the salad from becoming watery

 Serves 4 


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