Baby tomato and fresh herb tabbouleh

  • 140g bulgur wheat
  • 2 pinches salt, plus 1 tsp
  • 300ml boiling water
  • 30g finely chopped flat-leaf parsley leaves
  • 15g finely chopped fresh mint leaves
  • 15g finely chopped fresh chives
  • 300g baby tomatoes, washed and quartered
  • 1 lemon, juiced
  • 5 tbsp extra-virgin olive oil
  • Freshly ground black pepper, about 15 grinds
1) Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with clingfilm and let stand 20 mins (check the directions on the packaging for your particular bulgur). Unwrap clingfilm and fluff with a fork.

2) Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.

Rule the Kitchen with More Recipe Faves

Herbed bulgur-lentil pilaf
Herbed bulgur-lentil pilaf
Time
60
Serves
4
Difficulty
Easy
Harissa Tabbouleh
Harissa Tabbouleh
Time
10
Serves
-
Difficulty
Easy
Dill hummus and toasted pita wedges
Dill hummus and toasted pita wedges
Time
5
Serves
4-6
Difficulty
Easy
Marinated lamb kebabs
Time
15
Serves
4
Difficulty
Easy