Tabbouleh

Prep: 20 mins Plus soaking

Easy

Serves 2
This fresh and healthy salad uses mostly herbs with a little bulghar

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal269
  • fat18g
  • saturates2g
  • carbs24g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.05g
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Ingredients

  • 50g bulghar wheat
  • 50g flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 200g ripe tomatoes, deseeded and diced
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments (4)

jhonclark's picture

Easy Egg Plant Salad CarbsPerServing:15g total
Effort:Easy
Ingredients:
1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow,
spanish)
1 can pitted black olives – diced small1 small jar spanish olives
diced into small pieces ¼ cup cider vinegar – more to taste
1 quart tomato sauce – whatever low carb brand you use

How to Prepare:
Mix all chopped ingredients and add the vinegar. Toss well to mix
the vinegar with the mixed veggies. Let set a few minutes and toss
again. Add the tomato sauce and mix again. Add red pepper and black
to taste (1/2 tsp red is hot).

Mix one more time before placing in a 4 qt. Corningware pot. Bake in
the oven at 325`F for about 1 hour (1 ½ hours is mushy)

Let cool to room temperature, toss and refigerate before serving
(sandwich spread, appetizer, main course with chicken,pork or beef).

Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.

NOTES : Counts for black and spanish olives not included in totals. - http://www.weightlosseasy.tips/salads-and-dressings.html

mariabudgen's picture
5

Decided to make this having had Tabbouleh on holiday in Greece recently. I used a higher proportion of bulgar wheat than the recipe proposes (about 80g for 2 of us), but other than that, stuck to the recipe, and really enjoyed the fresh flavours. A nice side salad for the summer.

joanna1972's picture
5

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
5

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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