Tabbouleh with Fennel
|Bulgur wheat||8 Ounce (225 g / 1 1/4 cups)|
|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|
|Black pepper||To Taste|
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.
Calories 794 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 2.7 g13.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 406.2 mg16.9%
Total Carbohydrates 151 g50.3%
Dietary Fiber 43.5 g174%
Sugars 22 g
Protein 24 g48.5%
Vitamin A 135.1% Vitamin C 294.8%
Calcium 42.9% Iron 64.4%
*Based on a 2000 Calorie diet