Tabbouleh
In this refreshing tabbouleh salad recipe, nutty bulgur wheat combines harmoniously with vibrant herbs, juicy tomatoes, and zesty lemon juice. Fast and flavorful, this dish is a celebration of fresh ingredients and Mediterranean flavors - perfect for a light meal or a flavorful side dish.
— Constant Cookbook
Ingredients
- 50g bulghar 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
Instructions
- 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.
- 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.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 269 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.05 milligram of sodium
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