Bulgur wheat & rocket tabbouleh
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Bulgur wheat & rocket tabbouleh

By Miriam Nice

Pour a lightly-spiced, lemony dressing over this simple grain, studded with pomegranate seeds, for a dinner party side dish

  • Prep:15 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 146
  • fat 4g
  • saturates 0g
  • carbs 23g
  • sugars 4g
  • fibre 2g
  • protein 4g
  • salt 0.1g

Ingredients

  • 100g bulghar wheat
  • juice 1 lemon
  • ½ tsp cinnamon
  • ½ tsp allspice
  • pinch of ground cloves
  • 1 tbsp olive oil
  • 70g bag rocket
  • small pack flat-leaf parsley, chopped
  • 2 spring onions, sliced
  • 110g pack pomegranate seeds (or seeds from 1 pomegranate)

Method

  1. Rinse the bulghar wheat in a sieve under cold running water, then tip it into a large saucepan and cover with cold water. Bring to the boil, then simmer for 10-12 mins or until tender. Drain and tip into a large bowl.

  2. Pour the lemon juice into a jug. Add the spices, then whisk continuously as you add the olive oil. Season well, then pour over the bulghar.

  3. Fold through the rocket, parsley and spring onions, scatter over the pomegranate seeds and serve.

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