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