With the hot and sunny weather just around the corner (I am an optimist by nature...), why not have this make-ahead healthy side. It is very popular in France and places like M&S or Waitrose sell versions of it for a small fortune.
This is my very own recipe. The cooking method comes from Hugh-Fearnley Whittingstall; you don't need to follow it but I find the grain a tad firmer this way.
Serves 4 persons.
Ingredients:
- 250g bulghur wheat
- 1/2 green pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 tin of chopped tomatoes, drained.
- 2 tbsp lemon juice
- 1 tsp salt
- 3 tbsp olive oil
- Handful of chopped basil
- Handful chopped mint leaves
- Handful of chopped coriander
- 40g sultanas (optional)
Method:
- Boil the kettle.
- In a heat-proof bowl, pour the bulghur, salt and 300ml boiling water. Cover and leave to cook for 15 minutes.
- Once tender, throw all the other ingredients and mix well.
- Best served when made ahead and chilled.
Enjoy!!
ps: this tabbuleh makes a great side for Mediterranean dishes. If you are cooking fish, just omit the sultanas.
This is my very own recipe. The cooking method comes from Hugh-Fearnley Whittingstall; you don't need to follow it but I find the grain a tad firmer this way.
Serves 4 persons.
Ingredients:
- 250g bulghur wheat
- 1/2 green pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 tin of chopped tomatoes, drained.
- 2 tbsp lemon juice
- 1 tsp salt
- 3 tbsp olive oil
- Handful of chopped basil
- Handful chopped mint leaves
- Handful of chopped coriander
- 40g sultanas (optional)
Method:
- Boil the kettle.
- In a heat-proof bowl, pour the bulghur, salt and 300ml boiling water. Cover and leave to cook for 15 minutes.
- Once tender, throw all the other ingredients and mix well.
- Best served when made ahead and chilled.
Enjoy!!
ps: this tabbuleh makes a great side for Mediterranean dishes. If you are cooking fish, just omit the sultanas.
Tabbouleh. Ignore Hugh for the recipe. He is a great chef but this dish is way south of Dorset. I like him and have his books and stuff but no, not right.
ReplyDeleteNever use canned vegetables. All vegetables must be fresh. No water, the salt and fresh vegetables give the cous cous the liquid. Like falafel, no water.
Cucumber, pepper, tomatoes, salt. Lots of lemon and extra virgin olive oil. Rest for 30 minutes.
We do not use basil here, mint is traditional, either mint or (often) spearmint.
Nice post Froggy, nice to see dishes like this online.