Tabbouleh with Feta Cheese and Roast Almonds

Tabbouleh with Feta Cheese and Roast Almonds

Tabbouli, Tabouli, Tabbouleh, whichever way you spell it is a hearty Mediterranean salad packed with fresh ingredients and bursting with flavour.

This is my take on the traditional tabbouleh. Feta cheese and Roast Almond Flakes really pimp up this salad by adding a creamy flavour and nutty crunchy texture. There are many different variations of this salad, I think it’s all down to personal taste. You’ll see some recipes don’t include cucumber, use different onions or add garlic and shredded crisp lettuce. I have added measurements for the ingredients but I would suggest that you taste it as you make it and experiment.

I wasn’t going to post a recipe through the week as I posted twice at the weekend and we are busy with the house. However I am arranging a healthy fuddle at work next week and wanted a quick, tasty and healthy recipe to bring along. That’s when I thought about tabbouleh and how it would also be perfect for the website. A fuddle for the people outside of the East Midlands is like a buffet where everyone brings food.

Tabbouleh With Feta Cheese and Roast Almonds

This recipe serves 4 for lunch, makes a delicious side salad or is perfect for a fuddle. The preparation and cooking time takes as long as your bulgur wheat takes to rehydrate. My bulgur wheat took 30 minutes to rehydrate and that allowed me enough time to finely chop and the ingredients.


Tabbouleh with Feta Cheese and Roast Almonds

100g Bulgur wheat
150g Tomatoes, deseeded and finely chopped
200g Cucumber, deseeded and finely chopped
3 Spring onions, top/tailed and finely chopped
1/2 Cup fresh parsley, majority of stalks removed and finely chopped.
1 tbsp Fresh mint leaves, finely chopped
2 tbsp Extra virgin olive oil
Juice of one freshly squeezed lemon
100g Feta cheese, crumbled
2 tbsp Flaked Almonds


Step one: Rehydrate your bulgur wheat as per the instructions on the packet. Whilst the bulgur wheat is rehydrating chop the tomatoes, cucumber, spring onions, parsley and mint.

Step two: Allow the bulgur wheat to cool before combining all the ingredients except the almond flakes.

Step three: Reserve the almond flakes until you’re ready to serve. Toast the almonds in a dry frying pan on a medium heat for a minute or until golden on both sides. Season the salad, give it a final stir then top with the roast almonds and some chopped parsley.


Like my Roast Garlic, Tomato and Goat’s Cheese Tart you have to use home-grown or good quality tomatoes! There aren’t many ingredients in tabbouleh so each one counts!

To get the right texture for tabbouleh you need to chop everything up as small as possible.

Tabbouleh tastes better when made the day before. It allows the flavours to develop and the bulgur wheat to soak them in. Store in an airtight container in the fridge until you’re ready to serve.

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