My favourite salad by far and one that I make on a regular basis as it’s so quick yet so tasty. Traditionally this Middle Eastern dish is made with bulgar or cracked wheat but here I have used buckwheat as I like to use up the grains I have in the cupboard. Mildly spiced and an abundance of fresh herbs and a variety of textures and flavours make this colourful dish so appealing. Add anything you have to hand such as radishes, cucumber, to create your own unique tabbouleh.

Tabbouleh is a traditional Lebanese dish found on every table. The decoration was done by my husband, a decoration engineer. I hope you like it.

Fresh parsley, fresh mint and onions are very finely chopped and mixed with diced tomatoes and bulgur and seasoned with an abundant lemon and olive oil dressing. The most famous Lebanese salad, the pride of our culinary heritage!

I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce.Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko

A well-known appetizer in Lebanese cuisine, I didn't have time to garnish it, but it's already beautifully decorated with its colors.

This is Lebanese style (parsley dominates), and unlike what is commonly found in supermarkets here in the U.S. it's a very refreshing salad and is perfect for warmer months. It's also a great salad to be eaten between other entrees and will help cleanse the palate!

It's a delicious salad , healthy you can eat in lunch or dinner time ,also it's served with many kinds of food as a salad side.

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani

I wanted to eat a lot of parsley.If you don't have bulgar flour, you can use couscous. Recipe by yumushi

I love quinoa and so I'm always trying to find different ways of using it. I love this in place of bulgar in Tabbouleh.

I love this salad (L)

Pomegranate syrup adds a twist to the classic recipe of this famous Lebanese salad. Enjoy it!