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Have you ever tried Bulgur Wheat? This super grain packs a nutritional punch containing 2x the fibre, and 4x the folate (aka vitamin B9) than brown rice.

Plus, with it’s slightly nutty flavour, it’s delicious too! Try it this Middle Eastern Tabbouleh salad, bursting with fresh flavours. You could enjoy it on it’s own for light lunch or traditionally tabbouleh is served as part of a mezze. Try serving up a smaller portion with a chicken souvlaki skewer, a homemade pita bread and a dollop of tzatsiki. YUM!


  • 120g bulgur wheat 
  • 3 salad tomatoes 
  • ½ cucumber 
  • 150g parsley 
  • 15 mint leaves 
  • 4 tbsp olive oil 
  • 4 tbsp lemon juice 
How to make tabbouleh
  1. Boil or soak bulgur wheat according to packet instructions. Drain off any excess water and leave to cool.
  2. Finely chop the tomatoes and cucumber, draining off any excess liquid. Add to a large mixing bowl.
  3. Remove the majority of the parsley stems and then finely chop the parsley, mint and spring onions. This can be done by hand or in a food processor.
  4. Add the chopped herbs and cooled bulgur wheat to the mixing bowl. Combine all ingredients.
  5. To make the dressing, combine the lemon juice and olive oil in a small bowl. Pour into the bowl and gently combine.
Nutritional Information

This recipe serves 4, and each serving contains:

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