Colourful Tabbouleh
This classic, healthy and well-loved Middle-Eastern dish is perfect to serve on some flatbread topped with hummus
Vegetarian
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Ingredients
150g bulgur wheat
300ml cold water
2 tsp rice wine vinegar
Juice of half a lemon
2 tbsp olive oil
Pinch of sugar
1/2 small cucumber
1 bunch of Spring onions, finely sliced
1 small bunch mint , chopped
2 tbsp pomegranate seeds
Salt and pepper
Hummus
Flatbreads
300ml cold water
2 tsp rice wine vinegar
Juice of half a lemon
2 tbsp olive oil
Pinch of sugar
1/2 small cucumber
1 bunch of Spring onions, finely sliced
1 small bunch mint , chopped
2 tbsp pomegranate seeds
Salt and pepper
Hummus
Flatbreads
Method
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.
Tip into a bowl. Add the vinegar, lemon juice, olive oil and sugar. Season then leave to cool.
Add the remaining ingredients mix well and serve with hummus and flatbreads if liked .
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