Ingredients

175 g (6 oz) bulgar wheat 300 ml (/pint) boiling water
1 red onion, finely chopped 3 tomatoes, diced
1/4 cucumber, chopped 10 tablespoons chopped parsley 5 tablespoons chopped mint
DRESSING
100 ml (3/ fl oz) lemon juice 2 teaspoons olive oil
freshly ground black pepper
Tabbouleh is a Middle Eastern dish that has become a popular salad choice worldwide, and there are many delicious varieties. The reduced-fat dressing in this version makes a healthy dish even healthier. During milling, bulgar wheat is cracked rather than ground and therefore the grain remains as a whole grain, retaining the valuable nutrients in...

Instructions

1.Place the bulgar wheat in a bowl. Pour over boiling water to cover and leave to stand for 45-60 minutes until the grains swell and soften.
2.Drain and press to remove excess moisture. Place in a salad bowl. Add the onion, tomatoes, cucumber, parsley and mint. Toss to combine.
3.For the dressing, place the ingredients in a screw-top jar, replace the lid and shake well to combine. Pour over the salad and toss to coat. Cover and refrigerate until ready to use - within 2-3 days.
4.OR YOU COULD TRY...
5.Tabbouleh is highly versatile and makes an ideal accompaniment for fish and meat dishes, such as Orange and Cider Poached Mackerel, or Turkish Lamb and Potato Stew
6. It is also tasty as a baked potato topping or as a filling for pitta bread.

Tabbouleh is a Middle Eastern dish that has become a
popular salad choice worldwide, and there are many
delicious varieties. The reduced-fat dressing in this version
makes a healthy dish even healthier. During milling, bulgar
wheat is cracked rather than ground and therefore the
grain remains as a whole grain, retaining the valuable
nutrients in the germ and bran. The glycaemic index (GI)
of bulgar wheat is low, which helps to reduce the Gl of the
whole diet.

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