Low Fat Tabbouleh recipe
information
135 Calories per serving
ingredients
4 oz (120 g) bulgar (cracked) wheat
1/2 pint (300 ml) boiling water
1/2 mild onion, finely chopped
1 red, green or yellow pepper, or a mixture, cored, seeded and chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander
1/2 pint (300 ml) boiling water
1/2 mild onion, finely chopped
1 red, green or yellow pepper, or a mixture, cored, seeded and chopped
1 tablespoon chopped mint
1 tablespoon chopped coriander
For the dressing:
2 teaspoons tomato puree
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper
method
1. Place the bulgar wheat in a bowl, pour over the boiling water and leave for 25 - 30 minutes. Spoon the bulgar into a clean cloth and squeeze well to drain off all the excess water.
2. mix together the bulgar, onion, pepper, mint and coriander.
3. Place all the dressing ingredients in a screw top jar and shake well to mix. Alternatively, whisk all the ingredients together in a small basin.
4. Pour the dressing over the salad and mix well.
2. mix together the bulgar, onion, pepper, mint and coriander.
3. Place all the dressing ingredients in a screw top jar and shake well to mix. Alternatively, whisk all the ingredients together in a small basin.
4. Pour the dressing over the salad and mix well.
serving amount
serves 4
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