Poached apricots with rosewater
This low-fat, simple dessert combines tender fruit and fragrant syrup
Tabbouleh
- Preparation and cooking time
- Prep:
- Plus soaking
- Easy
- Serves 2
Skip to ingredients
- 50g bulgur wheat
- 50g flat-leaf parsleychopped
- 50g mintchopped
- 200g ripe tomatoesdeseeded and diced
- 3 spring onionsfinely sliced
- juice 1 lemon
- 3 tbsp olive oil
Nutrition: per serving
- kcal280
- fat17g
- saturates2g
- carbs22g
- sugars5glow
- fibre6ghigh
- protein6g
- salt0.05glow
Method
step 1
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
step 2
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
step 3
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
