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Tabbouleh

This fresh and healthy salad uses mostly herbs with a little bulghar

  • Prep: 20 mins
    Plus soaking
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 269
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 4
  • Protein 5
  • Fat 18
  • Fibre 2
  • Salt 0.05

Nutrition per serving

  • Calories 269
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 4
  • Protein 5
  • Fat 18
  • Fibre 2
  • Salt 0.05

Ingredients

  • 50g bulghar wheat
  • 50g flat-leaf parsley, chopped
  • 50g mint, chopped
  • 200g ripe tomatoes, deseeded and diced
  • 3 spring onions, finely sliced
  • juice 1 lemon
  • 3 tbsp olive oil

Method

  1. Rinse the bulghar wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.

  2. Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.

  3. Thoroughly drain the bulghar, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.