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Tabouleh is one of my all time favourite side dishes. Packed with parsley and spring onions making it super fresh and vibrant. It goes really well with lamb, fish and chicken or is a great accompaniment to any vegetarian meal.
½ cup bulgur wheat
½ cup finely chopped spring onions, green parts only
1 packed cup finely chopped Italian flat-leaf parsley
3 tomatoes, deseeded and diced (I used two red and one yellow for some colour)
20 mint leaves, finely sliced
zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
½ teaspoon Dijon mustard
salt and pepper for seasoning
Cook the bulgur wheat according to the packet instructions and allow to cool completely. (This part can be done ahead of time and stored in the fridge.
Place the cooled cooked wheat in a large bowl. Add the spring onions, parsley, tomatoes, mint and lemon zest. Mix until well combined. (The tabouleh can be set aside at this point and dressed just before serving.)
To make the dressing place all the ingredients into a small jar or container with a lid. Seal tightly and shake until combined.
To serve: Stir through the dressing. Season to taste and you’re ready to serve.