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Baby tomato and fresh herb tabbouleh

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
140g bulgur wheat
2 pinches salt, plus 1 tsp
300ml boiling water
30g finely chopped flat-leaf parsley leaves
15g finely chopped fresh mint leaves
15g finely chopped fresh chives
300g baby tomatoes, washed and quartered
1 lemon, juiced
5 tbsp extra-virgin olive oil
Freshly ground black pepper, about 15 grinds
1) Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with clingfilm and let stand 20 mins (check the directions on the packaging for your particular bulgur). Unwrap clingfilm and fluff with a fork.

2) Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.

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