Name: Tabbouleh
Prep time: 20 minutes
Yield: 2
Ingredients: 150g bulgur wheat; 3 tbsp fresh parsley, chopped; 3 tbsp fresh mint, chopped; 125g cherry tomatoes, quartered; half cucumber, finely chopped; 1 bunch spring onions, finely sliced; zest and juice half lemon; 2 tbsp olive oil; freshly ground black pepper

This fresh-tasting salad is great for summer eating.

Serves

Prep

20 minutes

Nutritional Information:

Each 327g serving contains (excludes serving suggestion)

KCal: 444
Carbs: 63.7g
Fibre: 8.8g
Protein: 12.0g
Fat: 13.7g
(Medium)
Saturates: 1.8g
(Low)
Sugars: 7.7g
(Low)
Salt: 0.06g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

150g bulgur wheat
3 tbsp fresh parsley, chopped
3 tbsp fresh mint, chopped
125g cherry tomatoes, quartered
half cucumber, finely chopped
1 bunch spring onions, finely sliced
zest and juice half lemon
2 tbsp olive oil
freshly ground black pepper

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Method

Step 1

Place the bulgur wheat in a bowl and cover with boiling water. Leave to soak for 15-20 minutes or until the grains are tender, drain off any remaining liquid.

Step 2

Mix together all the remaining ingredients and toss through the bulgur wheat, season and serve.

Recipe tips

Use quinoa for a gluten-free alternative.
You can add lots of different things to tabbouleh. Try finely chopped sweet peppers, red onion, carrot, fennel or celery. Use chives or coriander and roasted vegetables such as butternut squash, courgettes and aubergines. Or add raisins nuts, seeds or pomegranate.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave to serve or heat in the microwave.