Tasty Tabbouleh – Family
Time: 30 minutes
Spice Level: Not Spicy
Ingredients for 4 servings:
1 lemon – zest & wedges
1 cucumber
1 cup bulgur wheat
300g cherry tomatoes – cut into quarters
1/2 red onion – peel & chop finely
5g mint – tear leaves
10g parsley – chop leaves roughly
2tbsp Brenda’s mustard glaze
300g homestyle bacon
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Ingredients for 2 servings:
1/2 lemon – zest & wedges
1/2 cucumber
1/2 cup bulgur wheat
150g cherry tomatoes – cut into quarters
1/2 red onion – peel & chop finely
3g mint – tear leaves
5g parsley – chop leaves roughly
1tbsp Brenda’s mustard glaze
150g homestyle bacon
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Preparation:
Boil the kettle. Prepare all ingredients as indicated above.
Lemon:
Using the fine side of a box grater, grate the peel to create zest, then cut into wedges.
Diced cucumber:
Trim the ends, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber into 1cm cubes.
Bulgur wheat:
Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain, season and leave to cool down slightly.
Tabbouleh:
Mix together the bulgur wheat, cucumber, tomatoes, red onion, fresh mint and parsley. Add the lemon zest, a squeeze of juice and dress with the mustard glaze (add to your preference). Season with salt and pepper.
Homestyle bacon:
Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer or use a non-stick pan). When hot, add the bacon and fry for 2 minutes a side until golden and crispy. Remove onto paper towels.
Serve the tabbouleh topped with the crispy bacon.
Curated by Nuraan Manuels @nurie_phoodie on IG.