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Tabbouleh of spring beans, seeds and nuts

Australian Gourmet Traveller recipe for Tabbouleh of spring beans, seeds and nuts

  • 45 mins preparation
  • 1 hr 35 mins cooking plus soaking, cooling
  • Serves 8
  • Print
Tabbouleh of spring beans, seeds and nuts
"Fresh, flavoursome and hearty, tabbouleh epitomises Middle Eastern food. My version has a twist, but still uses burghul, the quintessential ingredient." Shane Delia, Maha.
You'll need to begin this recipe a day ahead.


  • 100 gm dried white beans, soaked overnight in cold water, drained
  • 100 gm fresh borlotti beans
  • 100 gm podded peas (about 250gm unpodded)
  • 50 gm podded broad beans (about 175gm unpodded)
  • 30 gm toasted pumpkin seeds
  • 80 gm coarse burghul, soaked in cold water until tender, drained
  • ½ cup each flat-leaf parsley and mint, coarsely torn (loosely packed)
Roast garlic dressing
  • 1 head of garlic
  • 60 ml extra-virgin olive oil (¼ cup)
  • 50 ml lemon juice


  • 1
    Place white beans in a large saucepan with plenty of water to cover, bring to the boil, cook until tender (50-55 minutes), drain, refresh in iced water, drain again, set aside.
  • 2
    Meanwhile, for roast garlic dressing, preheat oven to 200C, wrap garlic tightly in foil, place on an oven tray and roast until tender and caramelised (30-35 minutes). When cool enough to handle, squeeze garlic from skins into a bowl (discard skins), whisk in oil and lemon juice, season to taste and set aside.
  • 3
    Cook borlotti beans in a saucepan of boiling salted water until just tender (15-18 minutes), drain, refresh in iced water, drain again. Blanch peas until just tender (2-3 minutes), drain, refresh, drain again. Repeat with broad beans and peel.
  • 4
    To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.


This recipe is from the February 2012 issue of .
Drink Suggestion: 2008 Yering Station Shiraz Viognier.