Bulgur wheat tabouleh

Name: Bulgur wheat tabouleh
Yield: Serves 6
Cuisine: Turkish recipes
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

Easy
June 2008

Easy
June 2008

Test kitchen approved

Serves 6
Hands on time 20 mins

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

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Nutrition: per serving

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

Nutrition: per serving

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

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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

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.
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.
Serve with griddled or barbecued chicken breast.