Stu’s Tabbouleh
This is great if you're eating healthy and trying to find new foods to replace the standard salad.
Recipe info
- Prep time: 2.5 hours
- Tip: Goes great with spiced pork, chicken or fish. I sometimes add some roughly chopped fresh mint for a slight change.
Ingredients
1 x Pomegranate, seeds removed (see below for how to remove seeds easily).
3 x ripe vine tomatoes, roughly chopped.
8 x Spring onions, trimmed and chopped
1 x bunch fresh flat leaf parsley leaves, roughly chopped.
1 x tbsp za’atar (found mine in Tesco).
125g bulgur wheat, soaked in cold water for 2 hours, then drained.
1 x lemon, juice only.
1 x tbsp pure maple syrup
1 x tbsp honey
50ml extra virgin olive oil
50g flaked toasted almonds.
- To remove the pomegranate seeds cut horizontally in half. Hold each half over a bowl and use a tablespoon to hit the outer skin. The seeds will drop in to the bowl.
2. Mix pomegranate seeds with tomatoes, spring onions, parsley, za’atar and pre soaked bulgur wheat.
3. In a separate jug whisk together the lemon juice, maple syrup, honey and olive oil then pour over your bulgur wheat mix and gently combine all the flavours. Sprinkle toasted almonds over and serve.
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