Tabbouleh without Mint

Bulgur wheat is a good source of fibre which can help maintain a healthy digestive system.  A great alternative to rice and is used to make tabbouleh which is a lovely side dish for many things especially salmon.  

The even better news is it is so very easy to make too.... 

Mint is usually a key ingredient in tabbouleh but I can't say I'm a fan unless it's chocolate chip and mint ice cream of course!  So since I don't like it I didn't put any in my tabbouleh but of course you can add as much or as little as you fancy - just use the leaves only, chop and stir in.  
To serve two greedy people as a side or perhaps 4 not so greedy you will need:
100g Bulgar wheat
2 medium firm but ripe tomatoes - diced into small cubes
2 spring onions - thinly sliced
1 small red onion - diced into small cubes
4 inches of cucumber - peeled and deseeded then diced into small cubes
a good handful flat-leaf parsley - leaves only, washed and dried
a pinch ground cinnamon
a slightly bigger pinch ground allspice
a pinch ground black pepper
salt to taste
juice of half a lemon, or to taste
2 tablespoons extra virgin olive oil

How to do it:
Put the bulgur wheat into a large bowl and add enough boiling water to just about cover it.  Leave for about 10 minutes and then stir it with a fork to fluff up.  

Leave it for another 15 minutes, drain any excess water give it another fluff it up with a fork.

Add the diced tomatoes, spring onion, red onion, cucumber and the parsley.  Add the cinnamon, allspice and pepper, lemon juice and olive oil.
Mix well and add salt to taste.  Serve immediately.

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