Alive and Cooking

Tabouli & Lebanese Triangles

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Healthy Tabbouli - Low GI, low fat, high in vitamins & minerals.

1 big bunch of fresh parsley chopped finely (around 3 cups)
1 tub small grape or tom thumb tomatoes chopped into quarters
¼ cup fresh mint chopped
2 cloves garlic finely chopped
4 – 6 shallots thinly sliced
½ cup cracked wheat (burghul)
Water to wash & soak burghul
½ cup lemon juice
¼ cup olive oil (optional)
salt & pepper to taste


Place cracked wheat in a bowl and rinse with water, cover with fresh water and allow to stand for 15 – 20 minutes (longer if you prefer it to be soft not crunchy). Drain well.

Combine with remaining ingredients (leave out or reduce the amount of oil if you want to lessen the amount of calories/kilojoules), refrigerate. Serve with freshly baked Lebanese bread triangles.

Baked Lebanese Triangles – Healthy Alternative to Corn Chips

1 packet Lebanese bread (preferably wholemeal)
1 spray can of Canola, Olive or Rice Bran oil
Masterfoods™ Tuscan or Cajun seasoning or your favourite seasoning

Cut Lebanese bread into eights or thinner (use as many slices as needed and freeze the rest).

Arrange bread triangles (without splitting them in two) on baking trays with baking paper and spray lightly with oil on both sides.

On top side sprinkle liberally with seasoning and bake in moderate/hot oven until crisp and lightly brown around 3–5 minutes.

Eat warm on their own or with tabbouli or guacamole on top. (Can be made in advance and stored for a short time in air tight container.)

These are low fat and very moreish.

Lebanese bread also makes an ideal low-fat pizza base.

Tabouli & Lebanese Triangles