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Herby Tabbouleh

Herby Tabbouleh

Serves 2

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Give your sides a fresh taste with our tabouleh. We’ve given this traditional Middle Eastern dish a twist, adding in tomato, spring onion, parsley and lemon juice for extra zest. Finished with olive oil, it’s refreshing, light and packed with fresh ingredients.

Tags:RapidVeggie
Allergens:CeleryGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 clove

Garlic Clove

1 sachet

Vegetable Stock Powder

(ContainsCelery)

120 grams

Bulgur Wheat

(ContainsGluten)

1 bunch(es)

Flat Leaf Parsley

1 bunch(es)

Mint

1 unit(s)

Lemon

125 grams

Baby Plum Tomatoes

1 unit(s)

Spring Onion

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1087 kJ
Energy (kcal)260 kcal
Fat2.0 g
of which saturates1.0 g
Carbohydrate51 g
of which sugars5.0 g
Protein10 g
Salt0.99 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Cutting board
Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Peel and grate the garlic (or use a garlic press). b) Heat a drizzle of oil in a large saucepan on a medium high heat. c) When hot, add the garlic and cook stirring frequently for 1 minute. d) Pour the water for the bulgur wheat (see ingredients for amount) and veg stock powder into the saucepan and bring to the boil. e) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

2

a) Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). b) Zest and half the lemon. c) Chop the baby plum tomatoes into quarters or eight if you feel confident. d) Trim and thinly slice the spring onion

3

a) Once the bulgur has cooked pop into a large bowl with the chopped tomatoes, herbs and lemon zest. b) Squeeze in half of the lemon juice, a drizzle of olive oil and season to taste with salt and pepper. c) Serve in a sharing bowl with any remaining lemon cut into wedges for squeezing over. Enjoy!