Super herby tabbouleh
- Portion size: Serves 2
- Hands-on time 30 min, plus 15 min resting
- Difficulty: easy
Tabbouleh is one of those rare dishes where herbs are treated as the star important ingredient, rather than a garnish or final hit of freshness. This verdant bulgar wheat salad is great as part of a larger platter of Middle Eastern dishes, or served alongside grilled lamb and pittas.
Serve alongside your favourite barbecue recipes.
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Ingredients
- 50g bulgur wheat
- 100g tomatoes
- 50g parsley
- 30g mint, leaves picked
- 2 spring onions
- Juice 1 lemon
- 3 tbsp extra-virgin olive oil
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Method
- Give the bulgur wheat a rinse in cold water then drain and put in a bowl. Pour in 200ml just-boiled water then cover the bowl with a plate and leave to soak while you prepare everything else.
- Chop the tomatoes and put in a colander. Sprinkle over a pinch of salt and leave to drain for 5 minutes. Finely chop the parsley (including the stalks), mint leaves and spring onions and put in a large bowl.
- Drain the bulgur wheat well then tip into the bowl of herbs. Add the lemon juice, olive oil and a good pinch of salt. Toss to combine well. Allow to sit for about 15 minutes before serving to allow all the flavours to get to know each other.
Nutrition
- 273kcals Calories
- 17.5g (2.4g saturated) Fat
- 4.6g Protein
- 22.3g (3.2g sugars) Carbs
- 4.1g Fibre
- 0.1g Salt
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