Fruity tabbouleh with feta

Fruity tabbouleh with feta

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Cooking time

Prep: 40 mins No cook

Skill level

Easy

Servings

Serves 4

Use up a few storecupboard staples in this bulghar wheat salad packed with dried fruit, nuts and herbs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
829
protein
23g
carbs
72g
fat
50g
saturates
10g
fibre
7g
sugar
35g
salt
1.4g

Ingredients

  • 100g bulghar wheat
  • 6 tbsp olive oil
  • 100g couscous
  • 200g mixed shelled nuts, roughly chopped (any mixture of almonds, hazelnuts, walnuts, pecans and pistachios)
  • 200g mixed dried fruits, large fruit chopped (any mixture of raisins, sultanas, apricots, dates and cranberries)
  • zest and juice 2 lemons
  • small pack mint, leaves roughly chopped
  • small pack flat-leaf parsley, leaves roughly chopped
  • 2 garlic cloves, crushed
  • 100g feta cheese, crumbled
  • grilled lamb or pork chops, to serve (optional)

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Method

  1. Boil the kettle. Put the bulghar wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
  2. Once the bulghar wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
  3. Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

Recipe from Good Food magazine, April 2014

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Comments

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lornadupre's picture
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Excellent on its own as a summer main course on a hot day. Beautiful flavours; this will now be part of my regular repertoire.

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