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Middle Eastern Recipes

Herby Tabbouleh

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:

Rapid

•Veggie

Allergens:

Cereals containing gluten

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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

120

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Garlic Clove**

1

Spring Onion

1

Flat Leaf Parsley

1

Lemon

1

Vegetable Stock Powder

1

Mint

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)252 kcal

Energy (kJ)1053 kJ

Fat1.8 g

of which saturates0.3 g

Carbohydrate55.3 g

of which sugars5.2 g

Protein8.3 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Chopping Board

•Knife

•Bowl

Instructions

Prep

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.

Prep

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

Finish off

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!

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