This is pretty much stolen directly from James Martin’s Home Comforts book, but I have made one or two tweaks to the original. What I love about tabbouleh is the freshness, variety of textures and the feeling that everything you’re eating is packed with goodness. This couldn’t really be simpler and it goes well with a grilled chicken breast or steak in the summer or with a fragrantly spiced tagine in the colder months.
Serves 4-6 as a side dish| 20 mins prep plus overnight soaking
Ingredients
- 150g bulgar wheat, rinsed and soaked in plenty of water overnight
- 3tbsp roughly chopped mint leaves
- 3 tbsp roughly chopped coriander leaves
- one small pack roughly chopped flat leaf parsley
- 1/2 red onion, finely chopped
- 50g pistachio nuts roughly chopped
- 100g whole blanched almonds
- 75g dried apricots roughly chopped
- 25g sour cherries halved (optional)
- seeds from 1 pomegranate
- juice and rind of one lemon
Method
- Drain the bulgar wheat – press down to ensure you get rid of all the water, then place it in a nice serving bowl.
- Add all the other ingredients, finishing with the lemon rind and juice and season as required.
- That’s it – really simple and delicious.
cookachew.com 