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Tabbouleh
- I cup burghul
- 2 cups boiling water
- 3 ½ cups finely chopped flat-leaf parsley
- 1 small bunch mint, finely chopped
- 2 large tomatoes, seeded and diced
- 1 Lebanese cucumber, seeded and diced
- juice of 1 lemon
- freshly ground black pepper
Soak burghul in boiling water for 30-40 minutes, or until water has been absorbed. Fluff with a fork to separate grains.
Mix through remaining ingredients. Season to taste with pepper.
Refrigerate for at least 2 hours to allow fiavours to develop.
Serves 6
(See picture of this dish opposite page 137.)
Per serve: Kilojoules: 449 Calories: 107
Fat: 0.7 g Saturated fat: 0 g Fibre: 7. 7 g
Carbohydrate: 19.8 g Protein: 4.9
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