Bulgur wheat tabouleh

Name: Bulgur wheat tabouleh
Yield: Serves 6
Cuisine: Turkish recipes
Ingredients: 200g bulgur wheat; 1 cucumber, peeled, deseeded and diced; 6 medium tomatoes, diced; Bunch of spring onions or 1 small red onion, finely chopped; Large bunch of fresh flatleaf parsley, finely chopped; Large bunch of fresh mint, chopped; 1 garlic clove, finely chopped; 3 tbsp olive oil; Juice 1 large lemon

Published: 31 May 08
Updated: 18 Mar 24

Test kitchen approved

This bulgar wheat tabouleh recipe is a delicious summer snack and works well with barbecued chicken breast.

Serves 6
Hands on time 20 mins

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Ingredients

200g bulgur wheat
1 cucumber, peeled, deseeded and diced
6 medium tomatoes, diced
Bunch of spring onions or 1 small red onion, finely chopped
Large bunch of fresh flatleaf parsley, finely chopped
Large bunch of fresh mint, chopped
1 garlic clove, finely chopped
3 tbsp olive oil
Juice 1 large lemon

Method

Place the bulgur wheat in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and stand for 15 minutes, until tender. Drain the bulgur wheat well and place in a sieve. Squeeze out the excess water using a spoon.
Place the cucumber, tomatoes, onions and herbs in a large bowl and toss together well. Add the drained bulgur wheat, garlic, olive oil and lemon juice and season well to taste.
Serve with griddled or barbecued chicken breast.

Recipe from June 2008 Issue

Nutrition

Nutrition: per serving

Calories: 200kcals
Fat: 6.6g (0.9g saturated)
Protein: 5.1g
Carbohydrates: 30.7g (4.8g sugars)
Salt: Trace salt

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