Watercress Tabbouleh
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 150 g bulgur wheat
- 225 g watercress leaves, 2/3 chopped very fine
- 1 cucumber, finely diced
- 4 plum tomatoes, chopped roughly
- 6 spring onions, sliced
- 4 tablespoons extra virgin olive oil
- 1 lemon, juice of
- salt, to taste
- pepper, to taste
directions
- Cook the bulgur wheat until tender.
- Drain and squeeze as much water as possible out.
- Place in a large bowl, add all remaining ingredients, just keep the 1/3 of the watercress that's not chopped to one side.
- Mix well and season to taste.
- Toss the remaining watercress through the salad.
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.