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Bulgur wheat & rocket tabbouleh

Bulgur wheat & rocket tabbouleh

A star rating of 2.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Pour a lightly-spiced, lemony dressing over this simple grain, studded with pomegranate seeds, for a dinner party side dish

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal146
fat4g
saturates0g
carbs23g
sugars4g
fibre2g
protein4g
salt0.1g
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Ingredients

  • 100g bulgur wheat
  • juice 1 lemon
  • ½ tsp cinnamon
  • ½ tsp allspice
  • pinch of ground cloves
  • 1 tbsp olive oil
  • 70g bag rocket
  • small pack flat-leaf parsley , chopped
  • 2 spring onions , sliced
  • 110g pack pomegranate seeds (or seeds from 1 pomegranate)

Method

  • STEP 1

    Rinse the bulgur wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.

  • STEP 2

    Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulgur.

  • STEP 3

    Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.

Goes well with

Recipe from Good Food magazine, May 2015

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Overall rating

A star rating of 2.6 out of 5.3 ratings
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