Super herby tabbouleh

Super herby tabbouleh

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.

Super herby tabbouleh

Serve alongside your favourite barbecue recipes.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min, plus 15 min resting

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.

Nutrition: per serving

Calories
273kcals
Fat
17.5g (2.4g saturated)
Protein
4.6g
Carbohydrates
22.3g (3.2g sugars)
Fibre
4.1g
Salt
0.1g

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

  1. 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.
  2. 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.
  3. 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

Calories
273kcals
Fat
17.5g (2.4g saturated)
Protein
4.6g
Carbohydrates
22.3g (3.2g sugars)
Fibre
4.1g
Salt
0.1g

delicious. tips

  1. Scale it up: This recipe is easily doubled (or more) for a party

  2. Keep in the fridge up to 24 hours before serving

Buy ingredients online

Recipe By

Emily Gussin

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