Herb tabbouleh with grilled halloumi

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• JoWiltshire

  29 March 2010

  JoWiltshire rated this recipe

  

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• Stephen Tierney

  08 April 2010

  Stephen Tierney rated and commented on this recipe

  

  It tasted delicious, I used wholegrain medium brown rice instead of bulgar wheat. It can also be used to compliment a main dish too like vegie quiche.

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• Alexn

  02 June 2010

  Alexn rated this recipe

  

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• JoWiltshire

  07 July 2010

  JoWiltshire commented on this recipe

  Lovely recipe, although the bulgar wheat takes at least 20 mins to absorb that much liquid, and the two extra lemons to serve are completely excessive as it's very lemony any way. We also manage to eat a portion this size between two people; it might feed three at most.

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• Jayne

  07 August 2010

  Jayne rated and commented on this recipe

  

  Used a fine bulgar wheat which only takes 10mins to soak up hot water, no cooking involved. Really great taste. Goes well with balsamic and mint marinated lamb chops.

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• Karina

  26 March 2011

  Karina rated and commented on this recipe

  

  I made this yesterday and had enough over for lunch the next day. I think maybe a bit too much lemon, otherwise very nice and refreshing.

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• Mezel

  13 April 2011

  Mezel rated and commented on this recipe

  

  I made a traditional Lebanese tabbouleh - much more parsley, no cucumber, a small amount of fine bulghar (which doesnt need to soak and absorb water), and everything chopped up much smaller. Was delicious with the grilled halloumi.

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• Jasminebro

  27 July 2011

  Jasminebro rated and commented on this recipe

  

  Nice but would only serve two as a main meal. Only used one and a half lemons altogether, and I thought that was plenty.

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• me

  07 May 2013

  me rated and commented on this recipe

  

  Used cous cous and it was delicious, really fresh. Added olives and feta, yum.

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Ingredients

• 150g bulgar wheat
• 4 lemons , 2 juiced, 2 halved to serve
• olive oil
• 6 spring onions , sliced
• small bunch parsley , finely chopped
• small bunch mint , finely chopped
• 150g cherry tomatoes , halved
• ½ cucumber , chopped
• 250g halloumi cheese , cut into 8 slices

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Vegetarian

Ingredients

• 150g bulgar wheat
• 4 lemons , 2 juiced, 2 halved to serve
• olive oil
• 6 spring onions , sliced
• small bunch parsley , finely chopped
• small bunch mint , finely chopped
• 150g cherry tomatoes , halved
• ½ cucumber , chopped
• 250g halloumi cheese , cut into 8 slices

Per serving

391 kcalories, protein 17.3g, carbohydrate 31.8g, fat 22.6 g, saturated fat 10.3g, fibre 1.0g, salt 2.31 g

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