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Fruity tabbouleh with feta

Fruity tabbouleh with feta

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A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal829
fat50g
saturates10g
carbs72g
sugars35g
fibre7g
protein23g
salt1.4g
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Ingredients

Method

  • STEP 1

    Boil the kettle. Put the bulgur 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.

  • STEP 2

    Once the bulgur 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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