Feta and mint tabbouleh with crispy chorizo recipe

Ingredients

250g bulgur wheat
2 tbsp extra-virgin olive oil
Grated zest and juice of 1 lemon
100g chorizo, finely chopped
200g feta, crumbled
½ bunch of spring onions, sliced
250g punnet cherry tomatoes, quartered
Large handful of fresh mint, torn
Large bunch of fresh flat leaf parsley, finely chopped

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Method

Cook the bulgur wheat according to the packet instructions, then put in a serving bowl and mix with the olive oil, lemon zest and juice.
Heat a pan over a medium heat. Fry the chorizo until crispy, then set aside on kitchen paper. Toss the feta, spring onions, tomatoes and herbs with the bulgur wheat, then sprinkle over the chorizo and serve.

Recipe from May 2011 Issue

Nutrition

Nutrition: per serving

Calories: 479kcals
Fat: 22.6g (10g saturated)
Protein: 19g
Carbohydrates: 51.1g (2.7g sugar)
Fibre: 0.8g
Salt: 2.2g

delicious. tips

Make it veggie by simply leaving out the chorizo.

Buy ingredients online

Published: 30 Apr 11
Updated: 18 Mar 24

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Karen Flockhart says:

6th May 2024 at 10:15 pm

I’ve been cooking this dish for over a decade. Very simple, just a bit of chopping. The perfect dish to take along to a barbecue

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