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.


To find out more about Annabel Karmel and her wonderful recipes, please visit her website