This Middle Eastern favourite is a yummy tummy filler come brunch or supper
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
- 100g bulgur wheat
- 10 plum tomatoes, finely chopped
- 100g fresh flat-leaf parsley, finely chopped
- 30g fresh mint leaves, finely chopped
- 1 white onion, finely chopped
- 3tbsp olive oil
- 1 lemon, juice of
- Salt and black pepper to season
Garnish
- Reserve a few uncut parsley leaves to sprinkle over
Method
- Place the bulgur wheat in a bowl, cover with boiling water and leave for 20 minutes or until soft to the touch
- Empty the bulgur wheat into a fine sieve to drain the water then rinse under cold water until the water runs clear. Drain again then press out the excess water with a wooden spoon
- Place the bulgur wheat in a clean bowl and fluff it with a fork. Add the tomatoes, herbs and onion and stir well to combine
- Quickly whisk the olive oil and lemon juice dressing to combine, then drizzle over the tabbouleh
- Season with salt and black pepper to taste
- To garnish, sprinkle over a few of the reserved uncut parsley leaves
Serve with a hunk of warm bread and simple green salad for a delicious and nutritious super-quick brunch or supper x
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