Name: Bulgur wheat & rocket tabbouleh
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Middle Eastern
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)

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Bulgur wheat & rocket tabbouleh

Bulgur wheat & rocket tabbouleh

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins - 12 mins

A star rating of 2.6 out of 5.3 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal146
fat4g
saturates0g
carbs23g
sugars4g
fibre2g
protein4g
salt0.1g

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.

Recipe from Good Food magazine, May 2015

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A star rating of 2.6 out of 5.3 ratings

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