Tabouli
Refreshing summer salad or a light meal. Bulgar wheat is naturally gluten free.
Ingredients
- 130 g bulgur wheat
- 2 tomato (regular) large - finely chopped
- 4 spring onion sprigs
- 1 yellow pepper finely chopped
- 45 g fresh parsley finely chopped
- 15 g fresh mint finely chopped
Dressing
- 60 ml olive oil
- 60 ml lemon juice
- 1 garlic clove crushed
Instructions
- Place bulgar wheat in a bowl and just cover with boiling water - (approx same amount as the bulgar wheat) - you could add a little chicken stock powder to the water for extra flavour. Leave for 20 min or until you have finely chopped all the veggies.
- Combine all the finely chopped veggies and herbs in a bowl. Season with salt and ground black pepper.
- Use a fork and loosen the swollen bulgar wheat. Add to the bowl with vegetables and herbs.
- Mix the dressing ingredients together well. Pour over salad and toss well. Refrigerate for at least 30 minutes before serving.
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