Prep 10 mins
Cook 25 mins
Ready in just 35 minutes!?! I cut this recipe out of a magazine quite a few years back and it makes a really lovely, healthy dish pefect for summertime. Unlike most of my others, this Tabbouleh is by no means a traditional recipe. However, it is still delicious to eat and is very quick to prepare. Although I prefer to steam things such as cous cous and bulgar wheat, I understand that there are many who are not able or prefer not to...feel free to cook the bulgar how you wish
- 250 g bulgur wheat
- 3 tablespoons extra virgin olive oil
- 1 lemon, juice and zest of
- 1 red chile, deseeded & finely chopped
- 4 spring onions, trimmed & sliced
- 4 vine tomatoes, chopped
- 1⁄2 cucumber, diced
- 2 oranges
- 80 g watercress, chopped roughly
- 25 g sliced almonds, toasted
- salt and black pepper
- Cook the bulgar wheat according to instructions on pack.
- Mix olive oil, lemon juice & zest, chilli and seasoning together and pour over the bulgar. Leave for 5 minutes then fluff with a fork.
- Stir in the spring onions, tomatoes and cucumber. Remove peel and pith from oranges, then roughly chop the flesh and add to the bulgar.
- Finish by adding the watercress and almonds, seasoning to taste and mixing well.
This is a perfect vegetarian, healthful salad and probably good for low-carb diets. Next time I will add another orange and another bunch of watercress. It was better the next day after marinating all. Used a couple of Habeneros, but next time will probably chop & toss in about 5! The salad is huge!