Yiayia Mary’s Armenian Tabbouleh

Stephania Mitsides


Category:For Kids

Made with

Vegetable Bouillon
Bulgur Wheat 500g


  • 1 cup Mitsides Bulgur
  • 1 cube Mitsides Vegetable Bouillon
  • 2 tomatoes, cut in small cubes
  • 2 cucumbers, peeled and cut in small cubes
  • ⅔ cup fresh parsley, chopped
  • juice of 1 lemon
  • 3-4 Tbsp raw tahini
  • Salt & pepper


In a medium sized saucepan, add 3 cups of water and the bouillon cube. Once the water boils, lower the heat and add the bulgur. Simmer for about 10-12 minutes until water has been absorbed. Cover with a towel and let it sit for 10 minutes. Once the bulgur has cooled completely place it in a large bowl, add all remaining ingredients and mix. Season with salt and pepper. Adjust tahini and lemon juice quantities according to taste.

Discover More Recipes

Prep Time: 20min


Prep Time: 30min

Persian Rice with saffron

Prep Time: 20min

Casarecce with pistachio pesto and pancetta

Prep Time: 10min

Refreshing Black-eyed Bean salad

Prep Time: 40min

Baked Eggplants with chickpeas

Prep Time: 20min

Bean and chickpea brownies

Prep Time: 45min

Lentil & beetroot salad

Prep Time: 45min

Aubergine Vegan ‘Papoutsakia’

Prep Time: 45min

White beans and zucchini salad

Prep Time: 15min

Bulgur and Burrata salad

Prep Time: 45min

Pasta with sausage and Rocket

Mini Sticky Toffee puddings

Share this recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Print Friendly, PDF & Email