Wednesday, 25 March 2015


I love experimenting with recipes from different cultures and cuisines.  Tabbouleh is one of the things that I have always loved when going to a middle eastern restaurant and have always wanted to make it.  Now the weather is getting a little better – and I feel like I should be eating summery food I decided to try my hand at making some Tabbouleh.  I did some research and tried to incorporate different ingredients from different recipes that I had found to make it as authentic as I could.

The outcome was fantastic!  A delicious accompaniment to grilled meat or part of a salad box that is fantastically low in fat!

I am going to be experimenting with bulgar wheat more often as its a great cupboard staple to have.  Its really yummy, easy to use and takes on the flavours of all the ingredients you put with it.  As a grain its very low fat but immensely good for you!

Preparation Time: 15 Minutes
Cooking Time: 10-15 Minutes
Serves 4
You Will Need:

250g Bulgar Wheat Cooked Weight/ 100g Dried Bulgar Wheat
1/2 Red Onion Diced Finely
1/2 Cucumber Diced
4 Salad Tomatoes Diced (vine ripened if possible)
Big Bunch Flat Leaf Parsley Finely Chopped
Bunch Mint Leaves Finely Chopped
2 Tsp Extra Virgin Olive Oil
Juice of Half a Lemon
1/4 Tsp Ground All Spice

Cook the bulgur wheat according to packet instructions

Once cooked place in a big bowl to cook down

Add the red onion, cucumber, tomatoes and herbs


Add in the all spice, lemon juice and oil and stir

Either serve straight away or keep refrigerated until you are hungry!

Weight Watchers Pro Points Value: 2PP

Filling & Healthy Value: 0PP

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