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Tabbouleh With Fennel

Healthycooking's picture
Ingredients
  Bulgur wheat 8 Ounce (225 g / 1 1/4 cups)
  Fennel bulbs 2
  Red chilli 1 Small, seeded and chopped
  Celery stick 1 , seeded and chopped
  Olive oil 30 Milliliter (2 tbsp)
  Lemon 2 , finely grated rind and juiced
  Spring onions 8 , chopped
  Chopped fresh mint 90 Milliliter (6 tbsp)
  Chopped fresh parsley 90 Milliliter (6 tbsp)
  Pomegranate 1 , seeded
  Salt To Taste
  Black pepper To Taste
Directions

1. Place the bulgur wheat in a bowl and pour over enough cold water to cover. Leave to stand for 30 minutes.
2. Drain the wheat through a sieve, pressing out any excess water using a spoon.
3. Halve the fennel bulbs and carefully cut into very fine slices with a sharp knife.
4. Mix all the remaining ingredients together, including the soaked bulgur wheat and fennel. Season well, cover, and set aside for 30 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Soaking
Restriction: 
Vegetarian
Ingredient: 
Bulgur
Interest: 
Healthy
Preparation Time: 
5 Minutes
Servings: 
2

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