Name: Tabbouleh
Prep time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 50g bulgur wheat; 50g flat-leaf parsley chopped; 50g mint chopped; 200g ripe tomatoes deseeded and diced; 3 spring onions finely sliced; juice 1 lemon; 3 tbsp olive oil

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Tabbouleh

Tabbouleh

Good Food team

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Serves 2

Easy

Prep: 20 mins

Plus soaking

A star rating of 4.7 out of 5.29 ratingsRate

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This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Dairy-free

Egg-free

Nut-free

Vegan

Vegetarian

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A star rating of 4.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

50g bulgur wheat
50g flat-leaf parsley

chopped
50g mint

chopped
200g ripe tomatoes

deseeded and diced
3 spring onions

finely sliced
juice 1 lemon
3 tbsp olive oil

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Nutrition: per serving

kcal280
fat17g
saturates2g
carbs22g
sugars5g

low
fibre6g

high
protein6g
salt0.05g

low

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.

Recipe from Good Food magazine, September 2009

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A star rating of 4.7 out of 5.29 ratings

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