This fresh-tasting salad is great for summer eating.
Serves
2 Prep
20 minutesEach 327g serving contains (excludes serving suggestion)
KCal
444
Carbs
63.7g
Fibre
8.8g
Protein
12.0g
Fat
13.7g
Saturates
1.8g
Sugars
7.7g
Salt
0.06g
Fruit/Veg Portion
2
Ingredients
Ingredients
150g 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
Method
Recipe 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.
You may also like
Total Cook Time (in minutes)
30 mins
Special Diets
Total Cook Time (in minutes)
55 mins
Special Diets
Total Cook Time (in minutes)
30 mins
Special Diets
Total Cook Time (in minutes)
65 mins
Special Diets
Symbols Guide
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Dairy free
Freezer safe
Gluten free
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Nutritional information explained
Carb counting
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.
Red
High
Amber
Medium
Green
Low
