Name: tabbouleh recipe | Schwartz
Yield: 4
Cuisine: Moroccan,
Ingredients: 100 g (4 oz) bulgar wheat; 1 tomato, skinned and diced; 1/2 cucumber, diced; 2 tsp Parsley Flat Leaf; 1 tsp Mint; 2 spring onions, thinly sliced; 3 tbsp olive oil; Salt; Coarse Ground Black Pepper; Juice of 1 lemon

Mint Herb

Product Information

£1.75/unit, 9g

Out of Stock

Tabbouleh

Ingredients

10

Servings

4

The Middle Eastern dish of tabbouleh has been a staple in Lebanese homes for generations – and it might just become a regular in your home too. This wonderfully fresh tasting dish uses bulgar wheat as a base, which is great for absorbing lots of flavour. The key to a great tabbouleh is to add plenty of mint and parsley, so feel free to sprinkle liberally. Adding juicy tomatoes, crunchy cucumber and garlicky spring onions not only go towards your five-a-day, but add also provide a refreshing contrast to the soft bulgar wheat. As this dish is packed full of natural flavours, all you need to finish it off is a light dressing made from salt, pepper, olive oil and lemon juice. Mix it all together and you have the perfect healthy recipe to bring into work for lunch – and for a little something extra, add a dollop of hummus on top.

Ingredients

100 gram (4 ounce) bulgar wheat
1 tomato, skinned and diced
1/2 cucumber, diced
2 teaspoon Flat Leaf Parsley
1 teaspoon Mint Herb
2 spring onions, thinly sliced
3 tablespoons olive oil
Salt
Coarse Ground Black Pepper
Juice of 1 lemon

COOKING INSTRUCTIONS

1 Put the wheat in a large bowl and cover with boiling water. Leave to soak for 30 minutes or cook according to manufacturer’s instructions.
2 Drain and wrap in a clean tea towel. Squeeze hard to remove excess moisture. Mix all the ingredients together, adding salt, Pepper and the lemon juice to taste. Cover and refrigerate for at least 30 minutes before serving.