Herby Tabbouleh
with Tomatoes and Spring Onion | Serves 2
This Middle Eastern staple makes a bright and vibrant side dish to share alongside your mains. Combining nutty bulgur wheat with fresh herbs, tomatoes and spring onions, just a squeeze of lemon is all that's needed to make everything sing!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
10
Vegetable Stock Paste
(Contains Celery)
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Flat Leaf Parsley
1
Mint
1
Lemon
125
Baby Plum Tomatoes
1
Spring Onion
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the garlic and cook, stirring frequently, for 1 min.
c) Pour the water for the bulgur (see pantry for amount) and veg stock paste into the pan and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. P
d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
b) Zest and halve the lemon.
c) Cut the baby plum tomatoes into quarters (or even smaller if you can!).
d) Trim and thinly slice the spring onion.
a) Once the bulgur is cooked, transfer it to a large bowl and stir through the chopped tomatoes, herbs and lemon zest.
b) Squeeze in half the lemon juice, then mix in a drizzle of olive oil and season to taste with salt and pepper.
c) Serve with the remaining lemon cut into wedges for squeezing over.
d) Enjoy!
