Turkey tabbouleh

Turkey tabbouleh with lemon and herbs

A twist on the classic recipe

By , 04 July 2016

(1 vote)

Turkey tabbouleh with lemon and herbs
  • 45 Mins

  • Serves: 8


This turkey tabbouleh recipe is great for a quick and tasty midweek meal, just allow some extra time to soak the bulgur wheat before hand.

Nutritional Info
Each 232g serving contains
  • Energy

    1544KJ

    369KCAL

    18%
  • Fat

    19.5g

    med

    28%
  • Saturates

    2.3g

    low

    12%
  • Sugars

    17.6g

    med

    20%
  • Salt

    0.46g

    low

    8%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • 700ml cold water
  • 150g Good & Balanced bulgur wheat

  • 1 bunch spring onions, trimmed and sliced

  • 150g Good & Balanced Pecans, chopped
  • 100g Good & Balanced Chopped Apricots
  • 100g Good & Balanced Dried Cranberries
  • 80g pomegranate seeds
  • Juice 4 lemons

  • 6tbsp olive oil or Extra Special Cold-Pressed Rapeseed Oil
  • 8tbsp chopped flat leaf parsley
  • 8tbsp chopped coriander
  • 5tbsp chopped mint

  • 1tbsp harissa paste

  • 1tbsp clear honey

  • 1 x 340g Butcher’s Selection British Turkey Breast Fillet
Method
  • Place the cold water in a bowl with the bulgur wheat. Cover with clingfilm and set aside for 30 minutes, or better still overnight. Drain off any liquid. Break up with a fork.

  • Add the spring onions, pecans, apricots, cranberries, pomegranate seeds, lemon juice, 5tbsp oil and the herbs and mix well. Season with ground black pepper.

  • Mix the remaining oil and harissa in a bowl. Slice the turkey into 1cm strips and add to the bowl, mixing to coat. Stir-fry in a hot pan until cooked through. Stir in the honey. Season.

  • Add the cooked Turkey to the salad, tossing to combine.

  • Serve either warm or cold.

  • Top Tip: For a softer texture, you can cover the bulgar wheat with boiling hot stock or water and stand for 30 minutes before draining.