Fresh Tabbouleh Salad
A lovely starter or side dish that is full of flavour.This is one of my fresh mint recipes
Servings 4 people
Calories 92kcal
Equipment
- 1 Saucepan and lid
- 1 Large Bowl
Ingredients
- 50 g Bulgur wheat
- 50 g Flat leaf parsley
- 50 g Mint
- 200 g Cherry tomatoes
- 3 Spring onion
- 70 g Pomegranate
- 1 Lemon
- 3 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the herbs & vegetables
- Chop the parsley and mint. Also chop the tomatoes and spring onions. Put all in a large bowl.
Prepare the wheat
- Put the bulgur wheat in a sieve and rinse with cold water. Pour 200 ml water into a saucepan and bring to the boil, then add the bulgur wheat
- Cover with a lid and simmer for 15 minutes, leave to stand for 10 minutes before you can use it.
Finalise the Tabbouleh salad
- Drain the bulgur wheat and add to the herbs & vegetables. Add the lemon juice and olive oil.
- And lastly add the pomegranate and mix well.
Video
Nutrition
Serving: 50g | Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 114mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1943IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 2mg