Tabouli Salad

Sides & Dressings, Soups & Salads
15 mins 
Serves 4 
Vegan 
Vegetarian 
Dairy free 
Nut free 
Not only do herbs lift the flavour of your dishes, they are amongst the most antioxidant-rich plant foods and many have medicinal properties. Of course, to get the full benefits you need enough of the plant. A couple of leaves here and there to decorate your dish is not going to cut it! This is my version of the traditional Arab dish tabouli and is deliciously rich in fresh parsley and mint.

As a variation you can add finely diced red onion, swap the bulgur for quinoa or wholegrain couscous, or swap the tomatoes for pomegranate. I love it with my breakfast plate of eggs and veggies, serve it as a side dish with grilled meats or seafood or spoon into wholemeal pita bread with falafels and a drizzle of yoghurt.
PER SERVE: Energy 600kJ; Protein 2g; Total Fat 9g (saturated fat 1g, polyunsaturated fat 1g, monounsaturated fat 7g); Carbohydrate 10g; Fibre 3g

INGREDIENTS

1/2 bunch parsley, leaves picked and chopped
1/2 bunch mint, leaves picked and chopped
12 cherry tomatoes, cut into quarters
15 g (2 pieces) preserved lemon peel, finely diced
Juice of 1/2 lemon
1/3 cup bulgur, chopped
2 tbs extra virgin olive oil (I use Cobram Estate Robust)
Pinch of sea salt 

METHOD

Step 1

Add the bulgur to a small saucepan over boiling water and simmer for about 10 minutes, or until cooked. (Alternatively, for a nuttier texture you can cover the bulgur with boiling water, put on the lid and leave to soak for half an hour.) Drain, cool and fluff with a fork.

Step 2

In a bowl combine the cooked bulgur with all the other ingredients. Mix well to combine and serve at room temperature.