This recipe is similar to an authentic tabbouleh, but I like to spice it up a little with cumin and cayenne pepper! It's very versatile. I also like to include red onion and peppers. Try it and see what you think.
12 people made this
100g bulgur wheat
300ml vegetable stock
1 red onion, finely sliced
2 large tomatoes, diced
1 red, yellow or green pepper, finely sliced
1 large bunch of parsley, chives or mint, finely chopped
For the dressing
1 lemon, juiced
2 tablespoons olive oil
1 pinch cumin powder, or to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Place the bulgur in a saucepan; cover with the vegetable stock and bring to the boil over medium heat. Simmer on low for 15-20 minutes or until bulgur has swollen in size. Transfer to a salad bowl and allow to cool slightly.
Stir red onion into the bulgur until well combined. Add diced tomatoes, peppers and chopped herbs; mix again.
Whisk lemon juice, olive oil, cumin and cayenne pepper together until well blended. Season to taste with salt and freshly ground black pepper.
Pour dressing over bulgur wheat; fluff with a fork and serve or chill.