Tabbouleh
This fresh and healthy salad uses mostly herbs with a little bulghar
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
plus soaking
Vegetarian
- Rinse the bulghar 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 bulghar, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
269 kcalories, protein 5.0g, carbohydrate 24.0g, fat 18.0 g, saturated fat 2.0g, fibre 2.0g, sugar 4.0g, salt 0.05 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12287/
http://www.bbcgoodfood.com/recipes/12287/
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Ingredients
- 50.0g bulghar wheat
- 50.0g flat-leaf parsley , chopped
- 50.0g mint , chopped
- 200.0g ripe tomatoes , deseeded and diced
- 3 spring onions , finely sliced
- juice 1 lemon
- 3.0 tbsp olive oil
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
plus soaking
Vegetarian
Ingredients
- 50.0g bulghar wheat
- 50.0g flat-leaf parsley , chopped
- 50.0g mint , chopped
- 200.0g ripe tomatoes , deseeded and diced
- 3 spring onions , finely sliced
- juice 1 lemon
- 3.0 tbsp olive oil
269 kcalories, protein 5.0g, carbohydrate 24.0g, fat 18.0 g, saturated fat 2.0g, fibre 2.0g, sugar 4.0g, salt 0.05 g
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24 May 2010
Tony.w rated and commented on this recipe
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