COLOURFUL TABBOULEH from ‘Eating for Two’ Ebury Press £12.99
Low Fat
150g bulgur wheat
Juice of half a lemon
2 tsp rice wine vinegar
2 tbsp olive oil
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
Put the bulgur wheat into a saucepan. Pour over 300 ml cold water. Bring up to the boil. Cover with a lid, boil for one 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.
Tip into a bowl. Add the vinegar, lemon, olive oil, sugar and season. Leave to cool.
Add the remaining ingredients. Mix well and serve.
3 PORTIONS
To find out more about Annabel Karmel and her wonderful recipes, please visit her website.
