Tabbouleh or Bulgur wheat Salad

Tuesday 22nd May 2018

Recipes for May Blog

Tabbouleh or Bulgur wheat Salad

Serves: 4

This bulgur wheat salad is just as good served warm or cold.  It makes an excellent addition to any buffet table.

175g Bulgur wheat

500ml boiling water or chicken or vegetable stock

50g sugar snap peas, blanched and rinsed with cold water, then drained

75g fresh asparagus, trimmed and blanched, then rinsed in cold water, then drained

Half red pepper, de-seeded and finely chopped

½ small red onion, chopped

2 baby courgettes, topped, tailed and sliced

200g cherry tomatoes, halved

Large handful coriander leaves, chopped,

2 handfuls mint leaves, chopped

Grated rind and juice 1 large lemon

2 Tbsps. olive oil

Salt and pepper

To Serve: Chopped parsley 

  • Put bulgur wheat into a large saucepan. Pour over the hot water or stock. Cover pan with a lid and simmer gently for 15 minutes.  Set aside to cool for 15 minutes.
  • Fluff up with a fork and turn into a large mixing bowl.  Add the prepared vegetables, with the tomatoes and herbs. Add the lemon rind and juice with the olive oil and a seasoning of salt and pepper, to taste.
  • Toss everything together well. Turn into a serving dish and serve, garnished with some freshly chopped parsley.