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A Weekday Menu Recipe

Tabbouleh Salad    Veg  CD  ACC  25mins

Serves 4 
Cold  Vegetarian   Vegan  Herbs  Vegetables  Salads  Accompaniment   Dairy Free  Eggless

150g/+5oz uncooked Bulgur Wheat
600ml/20fl.oz. Boiling Water
3 tbsp Olive Oil
60ml/2fl.oz. Lemon Juice
1 Cucumber, diced
6 Spring Onions, (green and white parts) chopped
2 tbsp Freshly chopped Parsley
1 tbsp Freshly chopped Mint Leaves
˝ teasp Ground Coriander
Salt and Black Pepper


1. Place bulgur in a large mixing bowl, and pour the boiling water and olive oil over it, stir well then cover and let stand for 15 to 20 minutes.

2. Once all of the water has been absorbed and the bulgur is tender, stir in the remaining ingredients. Serve at room temperature.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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