Kosher tabbouleh recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 299 calories / serving
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tabouleh (h)

Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.

Cover the bowl tightly with clingfilm and let it stand for 10 minutes.

Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.

Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.

Season to taste before chilling. Spoon into bowls and serve cold.

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  • Ingredients

  • 200g fine bulgur wheat
  • 100ml olive oil
  • 250ml boiling water
  • 2 plum tomatoes, de-seeded and diced
  • 1 red pepper, finely diced
  • 1 small bunch of coriander, finely chopped
  • 1 small bunch of mint, finely chopped
  • 1 large bunch of flat-leaf parsley, roughly chopped
  • juice of 2 lemons
  • salt
  • pepper
  • Energy 1260kj 299kcal 15%
  • Fat 12g 18%
  • Saturates 2g 9%
  • Sugars 5g 5%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 43.3g Protein 6.4g Fibre 5g


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