Tabbouleh

Tabbouleh

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(3 ratings)

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Cooking time

Prep: 20 mins Plus soaking

Skill level

Easy

Servings

Serves 2

This fresh and healthy salad uses mostly herbs with a little bulghar

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
269
protein
5g
carbs
24g
fat
18g
saturates
2g
fibre
2g
sugar
4g
salt
0.05g

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

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Method

  1. 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.
  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.
  3. Thoroughly drain the bulghar, 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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Comments

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joanna1972's picture
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Fantastic, especially with the spicy falafels (also GF). But you really do need to be generous with the seasoning. I also added the zest of the lemon as could bear throwing it away!! The bulghar wheat made a pleasant change from couscous having a bit more bite to it!

tonywilkinson's picture
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In the words of Mr Jamie Oliver this is the pucker one much better than the other recipe. but you do need salt and only about 1tbsp of oil.

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