Tabbouleh

Tabbouleh

This traditional Middle Eastern salad is made with plenty of parsley and mint, and is delicious served with grilled meat, fish or halloumi

By , 21 September 2015

(8 votes)

Tabbouleh
  • 40 Mins
  • Serves: 4
  • Price: 98p per serving
Nutritional Info
Each 183g serving contains
  • Energy

    737KJ

    176KCAL

    9%
  • Fat

    11.7g

    med

    17%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    3.8g

    low

    4%
  • Salt

    0.02g

    low

    <1%
1
of your 5-a-day
of your reference intake.
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
  • 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.

  • Meanwhile, roughly chop the tomatoes and put in a colander over a bowl, so the juices can drain out.

  • Trim the roots and tough green leaves of the spring onions, then slice finely.

  • 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.

  • Discard the tough stems from the parsley and mint, then finely chop the leaves.

  • Put the bulgur wheat, tomatoes, spring onions, cucumber, radishes, parsley and mint in a bowl. Add the pomegranate seeds and gently mix together.

  • To make the dressing, whisk the lemon juice, olive oil and cinnamon together, seasoning to taste. Mix into the salad, to serve.