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Tabbouleh

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This fresh-tasting salad is great for summer eating.
Serves
2
Prep
20 minutes
Each 402g serving contains (excludes serving suggestion)
KCal
588
Carbs
91.80g
Fibre
11.50g
Protein
16.60g
Fat
14.60g
Saturates
2.00g
Sugars
8.40g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
225g bulgar wheat
3 tbsp fresh parsley, chopped
3 tbsp fresh mint, chopped
125g cherry tomatoes, quartered
half cucumber, finely chopped
1 bunch spring onions, finely sliced
zest and juice half lemon
2 tbsp olive oil
freshly ground black pepper
Method
  1. Place the bulgar wheat in a bowl and cover with boiling water. Leave to soak for 15-20 minutes or until the grains are tender, drain off any remaining liquid.
  2. Mix together all the remaining ingredients and toss through the bulgar wheat, season and serve.
Chefs tips
  • Use quinoa for a gluten-free alternative.
  • You can add lots of different things to tabbouleh. Try finely chopped sweet peppers, red onion, carrot, fennel or celery. Use chives or coriander and roasted vegetables such as butternut squash, courgettes and aubergines. Or add raisins nuts, seeds or pomegranate.
  • Freezing instructions:¬†Suitable for freezing once cooked. Defrost in the fridge or microwave to serve or heat in the microwave.
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