150g bulgur wheat<br />
300ml cold water<br />
2 tsp rice wine vinegar<br />
Juice of half a lemon<br />
2 tbsp olive oil<br />
Pinch of sugar<br />
1/2 small cucumber<br />
1 bunch of Spring onions, finely sliced<br />
1 small bunch mint , chopped<br />
2 tbsp pomegranate seeds<br />
Salt and pepper<br />
Hummus <br />
Flatbreads<br />
<br />
<p>Put the bulgur wheat into a saucepan and pour over the cold water. Bring to the boil. Cover with a lid and boil for one minute. Turn off the heat and leave to stand still covered with a lid for 15 minutes until all of the liquid has been absorbed.</p>
<p>Tip into a bowl. Add the vinegar, lemon juice, olive oil and sugar. Season then leave to cool.</p>
<p>Add the remaining ingredients mix well and serve with hummus and flatbreads if liked .</p>
Colourful Tabbouleh
This classic, healthy and well-loved Middle-Eastern dish is perfect to serve on some flatbread topped with hummus
