Tabouli

• Prep: 10
• Serves: 6

Ingredients

• 80 g cracked wheat (bulgar)
• 1 cup reduced-salt vegetable stock
• 3 cups parsley, chopped
• 1/2 cup mint leaves
• 1/4 cup spring onions (including green tops)
• 3 medium tomato
• 2 tbs olive oil
• 2 tbs lemon juice
• 1 pinch salt

Method

1. In a large bowl pour the boiling stock over the bulgur. Let sit for 30-60 minutes until softened and then strain through a fine mesh sieve. Cool.
2. Combine the bulgur parsley mint spring onions and tomatoes in a large bowl. In a small bowl combine the olive oil lemon juice and pinch of salt. Pour over the bulgur mix and toss to mix well.

Tip

Serve immediately or refrigerate for up to 1 day.

Note: Bulgar is a cereal made from whole wheat partially boiled then dried.

1 serve of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	516.4 kJ	300.5 kJ
Protein	3.1 g	1.8 g
Fat, total	6.6 g	3.9 g
— saturated	1 g	0.6 g
Carbohydrate	10.4 g	6.1 g
— sugars	2.1 g	1.2 g
Fibre	4.5 g	2.6 g
Sodium	160.7 mg	93.5 mg