Quick tabbouleh

Make an extra-big batch of this Middle Eastern salad if you have the time, as it’s perfect for packed lunches. Eat it as-is, or in sandwiches and wraps, and a drizzle of natural yoghurt with tabbouleh will never go astray.

Tabbouleh Credit: Desiree Nielsen

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 1½ cups flat-leaf parsley, finely chopped
• ⅓ cup mint, chopped
• ¾ cup bulgur, cooked
• 2 garlic cloves, finely minced
• 2 spring onions, finely sliced
• ½ cucumber, diced
• 2 roma tomatoes, de-seeded and diced
• 2 tbsp olive oil
• 3 tbsp lemon juice
• salt and fresh ground pepper, to taste

Instructions

1. Put chopped parsley and mint into a bowl. Add cooked bulgur.

2. Mix in garlic, scallions, cucumber, and tomatoes.

3. Drizzle in olive oil and lemon juice.

4. Season with salt and pepper. Toss to combine thoroughly.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.