Colourful Tabbouleh

15 Mar 2013

Try this take on the Arabian fave

150g bulgur wheat
Juice of half a lemon
2 tsp rice wine vinegar
2 tbsp olive oil
A dash of sugar
½ small cucumber
1 bunch spring onions, finely sliced
1 small bunch mint, chopped
1 tomato, deseeded and chopped
2 tbsp pomegranate seeds

1 Put the bulgur wheat into a saucepan. Pour over 300ml cold water. Bring to the boil.
2 Cover with a lid, boil for 1 minute. Turn off the heat and leave to stand (still covered with a lid) for 15 minutes until all of the liquid has been absorbed.
3 Tip into a bowl. Add the vinegar, lemon juice, olive oil, sugar and season. Leave to cool.
4 Add the remaining ingredients and mix well.