Recipes
Tabbouleh
This traditional Middle Eastern salad is made with plenty of parsley and mint, and is delicious served with grilled meat, fish or halloumi
This traditional Middle Eastern salad is made with plenty of parsley and mint, and is delicious served with grilled meat, fish or halloumi
(20 votes)
Cook: 40 Mins
Serves: 4
Price: 98p per serving
Nutritional Information
Each 183g serving contains
Energy
737kj
176kcal
737kj
176kcal
9%
Fat
11.7g
11.7g
Med
17%
17%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
0.02g
0.02g
Low
<1%
<1%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
403kj/96kcal
Typical energy values per 100g:
403kj/96kcal
Ingredients
50g bulgur wheat (or 50g couscous)
300g vine-ripened tomatoes
4 spring onions
1/4 cucumber
4 radishes
2 x 31g packs cut flat-leaf parsley
31g pack fresh mint
80g pack pomegranate seeds
2 tbsp lemon juice, freshly squeezed
4 tbsp olive oil
1 pinch ground cinnamon
Method
1
Put the bulgur wheat in a bowl and pour over enough boiling water to just cover. Leave to soak for 30 minutes, then drain through a sieve.
2
Meanwhile, roughly chop the tomatoes and put in a colander over a bowl, so the juices can drain out.
3
Trim the roots and tough green leaves of the spring onions, then slice finely.
4
Cut the cucumber in half lengthways, then carefully scoop out and discard the seeds. Dice the rest of the cucumber. Top and tail the radishes, then slice.
5
Discard the tough stems from the parsley and mint, then finely chop the leaves.
6
Put the bulgur wheat, tomatoes, spring onions, cucumber, radishes, parsley and mint in a bowl. Add the pomegranate seeds and gently mix together.
7
To make the dressing, whisk the lemon juice, olive oil and cinnamon together, seasoning to taste. Mix into the salad, to serve.