Watercress and Mint Tabbouleh

From issue #8.
Photography by Nick Tresidder.
Watercress and Mint Tabbouleh

Serves: 8


1⁄2 cup fine bulgur wheat
1⁄4 cup freshly squeezed lemon or lime juice
1⁄2 small telegraph cucumber
3 medium vine-ripened tomatoes, diced
4 spring onions, finely diced
pinch each of allspice, cinnamon and cumin
60 mls olive oil
2 bunches of watercress, leaves picked and chopped
1 cup mint leaves, chopped 1 cos lettuce


Shake the bulgur in a sieve to remove any loose dust, then rinse under cold running water. Squeeze dry and place in a bowl with the lemon juice.

Stir to combine and leave for 20 minutes. Use a fork to fluff up the bulgur.

Lightly peel and remove the seeds from the cucumber. Dice it and combine with the tomatoes and spring onions. Sprinkle over the spices, season well with salt and freshly ground pepper and add the oil. Mix and fold through the bulgur, watercress and mint. Taste and season again if needed.

To serve: Line a wide shallow serving bowl with cos leaves and spoon over the tabbouleh. Serves 8 as part of this menu