A deliciously zesty tabbouleh. Add this to any meal, you won't regret it.
INGREDIENTS
1¼ cups fine burghul or cracked wheat
2 cups boiling chicken stock or water
3 spring onions, finely chopped
1 small handful each flat-leaf parsley, mint and coriander, finely chopped
2 handfuls of rocket or spinach leaves, thinly shredded
½ cup roughly chopped green olives
¼ cup olive oil
finely grated zest and juice 2 lemons
2 cloves garlic, crushed
sea salt and freshly ground pepper
¼ cup roughly chopped pistachio nuts
METHOD
Combine the burghul and chicken stock in a bowl and leave until all the liquid has been absorbed. Fluff up with a fork. Add the remaining ingredients to the burghul, season generously and combine well.
Pantry note
Burghul: (also bulgur or bulghur) a wholewheat grain which is cooked, dried and then cracked. Available from some supermarkets, specialty and health food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!