About this recipe:A slightly different tabbouleh. Bulgur wheat is tossed with tomatoes, spring onions, fresh coriander, garlic, lemons, olive oil, cumin and seasonings. Serve as a side dish. Perfect for the summer months.
150g bulgur wheat
2 tomatoes, seeded and finely chopped
2 spring onions, thinly sliced
35g fresh coriander, coarsely chopped
2 cloves garlic, finely chopped or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper
salt to taste
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Bring water to the boil in a saucepan, turn off the heat and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
Place the bulgur wheat in a large salad bowl and lightly toss with the tomatoes, spring onions, coriander, garlic, lemon juice, olive oil, cumin, pepper and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavours; serve cold.