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Recipe By Jaxters

Ref: 906
Heading: Side Dishes
Cuisine: African/Moroccan
Food Type: Vegan
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   100 g  Uncooked Bulgur wheat
   100 g  Fresh Parsley finely chopped
   40 ml  Extra virgin olive oil
   25 g  Fresh coriander finely chopped
   15 g  Fresh mint finely chopped
   1 Cucumber med diced
   1 Tomato med finely chopped
   6 Spring onion finely chopped
   1 Pomegranate fruit
   1 Garlic clove finely grated
   1 Lemon juiced
   1/2 tsp  Salt


  Step 1
First cook the bulgur wheat, place in a saucepan & cover 3 cm of water over the top of the wheat add a little salt & simmer for 15 mins, then turn off the heat & let it rest in the water for a further 20 mins, if it starts to dry out add more boiling water from the kettle, when done pour into a colander & allow to go cold.
  Step 2
You can chop the fresh herbs in a food processor but not too much as they will turn to paste, what you need is a course crumb texture.
  Step 3
Next place cut pomegranate in half & knock out the seeds with a wooden spoon into a good sized bowl, then add all of the rest of ingredients into the bowl & fold together, then let it rest for 20 mins at room temperature.

Suggestion & Tips

Will keep in the fridge for 3 day but let it come to room temperature before serving.
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