In the summer time, especially when there’s a heatwave, I find it very hard to want to eat. So I’m always trying find ways of eating things which are cold, that ultimately fill me up just like a full meal would without leaving that groggy feeling in my stomach afterwards.
Enter Tabbouleh… this is a Middle Eastern dish full of healthy grains, veggies and fresh herbs. I only tried this for the first time last week, and it’s already become one of my favourite summer dishes.
Fresh Tabbouleh Salad
Serves: 4 Prep Time: 30 minutes
- 1 Cup Bulgur Wheat (or Couscous works fine too)
- 1 1/2 Cups Boiling Water
- 1/4 Cup Lemon Juice (approximately 2 lemons)
- 1/4 Cup Olive Oil
- 1 tbsp Apple Cider Vinegar (optional)
- 2 tsp Salt
- 1 tsp Pepper
- 2 Cups Tomatoes (20 ish)
- 1 Cup Cucumber
- 1/2 Cup Grated Carrot
- A little Spring Onion (I only used a tiny bit because I’m not a huge fan)
- 1 Cup Fresh Mint
- 1 Cup Parsley (Flat or Curled)
1.To prepare your Bulgur wheat, simply add your Bulgur, lemon juice, water and salt and pepper into a bowl. Stir and cover with clingfilm. Leave to soak for 30 minutes.
2. Prepare your veggies. Cut up the tomatoes in half, chop your cucumber into chunks, grate the carrot and snip the spring onion. Chop your herbs finely.
3. Once your wheat has soaked up the water and gone fluffy, transfer to a bowl and add the rest of your ingredients. Mix well and serve!