Tabbouleh recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 280 calories / serving
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Coat the bulgur wheat in 50ml of the olive oil and pour 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 cucumber.

Add the rest of the olive oil, lemon juice and chopped parsley and toss well again. Season to taste. Spoon into serving dishes and garnish with the tomato, parsley stalks and sprigs of mint.

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  • Ingredients

  • 200g fine bulghur wheat
  • 75ml olive oil
  • 250ml boiling water
  • 4 vine tomatoes, de-seeded and cut into eighths
  • 1 red pepper, finely diced
  • ½ small cucumber, peeled and finely diced
  • juice of 1 lemon
  • salt
  • pepper
  • 1tbsp parsley, roughly chopped
  • parsley stalks, to garnish
  • sprigs of mint, to garnish
  • Energy 1180kj 280kcal 14%
  • Fat 10g 14%
  • Saturates 1g 7%
  • Sugars 6g 6%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 44.4g Protein 6.6g Fibre 5.5g

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