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Tabbouleh

By Good Food

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Prep:20 mins
Plus soaking

Serves 2
Easy

Nutrition per serving

kcal 269
fat 18g
saturates 2g
carbs 24g
sugars 4g
fibre 2g
protein 5g
salt 0.05g

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

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

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