Turkey tabbouleh

Turkey tabbouleh

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(6 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

Turkey breast packs plenty of lean protein. Serve in a wholegrain bulgur wheat salad with fresh mint and parsley, tomatoes, cucumber and onion

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal224
  • fat2g
  • saturates0g
  • carbs24g
  • sugars5g
  • fibre2g
  • protein27g
  • salt0.2g


  • 2 tbsp 0% fat Greek yogurt
  • 1 garlic clove, crushed
  • ½ tsp smoked paprika
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 175g diced turkey breast



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g wholegrain bulgur wheat
  • 1 small red onion, finely chopped
  • 2 tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small chunk of cucumber, diced
  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat the grill and line a baking tray with foil. Mix the yogurt, garlic, paprika and a squeeze of lemon, then stir in the turkey. Arrange on the tray.

  2. Meanwhile, cook the bulgur following pack instructions, then add all the remaining ingredients, including the rest of the lemon juice. Grill the turkey for 5-8 mins, then serve hot or cold with the bulgur salad. Will keep in the fridge for 2 days.

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Comments, questions and tips

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27th Jun, 2017
We found a red onion far too much, I'd recommend halving it. It was a bit dry too, I added olive oil & lemon juice. The turkey was lovely though, I'd cook that again but I'd use a different tabbouleh recipe.
lucytwinkle's picture
12th Jan, 2014
Lovely easy lunch, have made it with chicken as well.
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