Bulghar wheat tabbouleh

Bulghar wheat tabbouleh

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Prep: 15 mins plus resting, no cook

Easy

as a side dish

This easy bulghar wheat tabbouleh is the easiest vegan side dish ever and takes just a few ingredients. Pair with hot falafels, houmous and crisp pitta bread

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal305
  • fat25g
  • saturates4g
  • carbs14g
  • sugars2g
  • fibre4g
  • protein3g
  • salt0.1g
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Ingredients

  • 120g fine bulghar wheat
  • 75ml 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…

  • 4 tbsp lemon juice
  • 5 tomatoes
  • 4 finely sliced spring onions
  • good handful chopped flat-leaf parsley
  • good handful chopped mint leaves
  • 75ml 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…

  • 4-5 tbsp lemon juice

Method

  1. Soak 120g fine bulghar wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

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