Bulgur wheat tabouleh
  • Serves icon Serves 6
  • Time icon Hands on time 20 mins

This bulgar wheat tabouleh recipe is a delicious summer snack and works well with barbecued chicken breast.

Nutrition: per serving

Calories
200kcals
Fat
6.6g (0.9g saturated)
Protein
5.1g
Carbohydrates
30.7g (4.8g sugars)
Salt
Trace salt
Calories
200kcals
Fat
6.6g (0.9g saturated)
Protein
5.1g
Carbohydrates
30.7g (4.8g sugars)
Salt
Trace salt

Ingredients

  • 200g bulgur wheat
  • 1 cucumber, peeled, deseeded and diced
  • 6 medium tomatoes, diced
  • Bunch of spring onions or 1 small red onion, finely chopped
  • Large bunch of fresh flatleaf parsley, finely chopped
  • Large bunch of fresh mint, chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • Juice 1 large lemon

Method

  1. Place the bulgur wheat in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and stand for 15 minutes, until tender. Drain the bulgur wheat well and place in a sieve. Squeeze out the excess water using a spoon.
  2. Place the cucumber, tomatoes, onions and herbs in a large bowl and toss together well. Add the drained bulgur wheat, garlic, olive oil and lemon juice and season well to taste.
  3. Serve with griddled or barbecued chicken breast.

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