Okra And Tomato Tabbouleh Recipe

Okra and tomato tabbouleh

  • serves 2
  • Easy

Okra, or ladies fingers, is a subtle-flavoured vegetable that works well with strong flavours. This recipe with bulgar wheat, mint, parsley and lemon is ideal



  • bulgar wheat 50g
  • okra 175g, ends trimmed
  • olive oil
  • garlic 1 clove, crushed
  • tomatoes 4, chopped
  • kalonji (black onion seeds) 1 tsp
  • flat leaf parsley 1 bunch, chopped
  • mint 1 bunch, chopped
  • lemon 1, juiced
  • yoghurt to serve (optional)


  • Step 1

    Put the bulgar wheat in a bowl, add enough boiling water to cover it by 1cm, cover with a plate and leave for 20 minutes.

  • Step 2

    Meanwhile, fry the okra in a little oil and as it softens, add the garlic and stir, followed by the tomatoes. Simmer everything for 5 minutes and then add the kalonji and season well.

  • Step 3

    Drain the bulgar wheat and stir in the parsley, mint and lemon, season well and stir in some olive oil. Spoon into a bowl and spoon the okra on top. Add some yoghurt, if you like.

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Nutritional Information

  • Kcals 220
  • Fat 7.9g
  • Carbs 26.1g
  • Fibre 7.5g
  • Protein 7.4g
  • Salt 0.1g