Tabbouleh with Fennel Recipe
Summary
Preparation Time5 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
Ingredients
| 225 g / 8 oz / 1 1/4 cups bulgur wheat | ||
| Fennel bulbs | 2 | |
| 1 small red chilli, seeded and chopped | ||
| Celery stick | 1 , finely sliced | |
| 30 ml / 2 tbsp olive oil | ||
| Finely grated rind and juice of 2 lemons | ||
| Onions spring | 8 , chopped | |
| 90 ml / 6 tbsp chopped fresh mint | ||
| 90 ml / 6 tbsp chopped fresh parsley | ||
| 1 pomegranate, seeded | ||
| Black pepper salt | 1 To taste | |
Directions
1. Place the bulgur wheat in a bowl and pour over enough cold water to cover. Leave to stand for 30 minutes.
2. Drain the wheat through a sieve, pressing out any excess water using a spoon.
3. Halve the fennel bulbs and carefully cut into very fine slices with a sharp knife.
4. Mix all the remaining ingredients together, including the soaked bulgur wheat and fennel. Season well, cover, and set aside for 30 minutes before serving.
2. Drain the wheat through a sieve, pressing out any excess water using a spoon.
3. Halve the fennel bulbs and carefully cut into very fine slices with a sharp knife.
4. Mix all the remaining ingredients together, including the soaked bulgur wheat and fennel. Season well, cover, and set aside for 30 minutes before serving.
Chef
