If you havn’t tried my easy Tabbouleh then why not!?! This is a pimped up version, you can either make it this way from scratch, or use this as inspiration to jazz up any plain leftovers you have. I tend to sever the plain version as a side, and this version if it’s a stand alone dish.
If you are vegan then just omit the cheese, it’s just as nice!
Ingredients plain tabbouleh– serves 4/6
- 200g dried bulgur wheat
- 50g fresh coriander
- 50g flat leaf parsley
- 20g fresh mint
- 20g chives
- 1 tbsp garlic infused oil
- Juice half lemon
- Salt & pepper to taste
Additional ingredients (quantities are for full recipe, reduce if you are using leftovers)
- 200g cherry tomatoes quartered
- 1 large avocado chopped
- Bunch spring onions chopped
- 2 cooked beetroot chopped
- 100g radish quartered
- 100g feta cheese crumbled
Instructions
- Rinse bulgur wheat in cold water until it runs clear
- Put in a large flat bottomed bowl, pour on enough boiling water to come 1cm above the wheat and cover with cling film
- Leave for about 10 to 15 minutes for all the water to absorb then separate grains with a fork
- Remove leaves from mint
- Chop mint leaves, and all of the rest of the herbs quite finely
- Add all the ingredients to the bowl and mix gently with a fork
- Season to taste
- Serve room temperature, store in the fridge for a couple of days
This is easy enough to make vegan by omitting the feta cheese.
Please feel free to add any salad veg you like, sweetcorn, peas and olives would all be great additions.
I like to portion this out and have it for a tasty, filling lunch, but it would be great with a hot pitta bread for an evening meal too.
Basic tabbouleh plus ingredients
