Watercress Tabbouleh with Smoked Fish

Calories: 418 Preparation: 30 mins Serves: 4
Watercress Tabbouleh with Smoked Fish


  • 200g/8oz bulgar wheat
  • ¼ red onion, finely diced
  • 1 beef tomato, finely diced
  • 1 red pepper, de-seeded and finely diced
  • ½ cucumber, finely diced
  • 2 pickled walnuts, finely chopped
  • 2 x 85g/3oz packs watercress
  • 25g/1oz coriander, roughly chopped
  • Juice and zest of 1 lemon
  • 3 tbsp olive oil
  • 1 x 100g/4oz smoked brisling (optional)
  • ½ smoked mackerel
  • 1 jar pickled long stemmed capers
  • 1 x 100g/4oz tinned smoked oysters
  • ½ lemon to serve


Place the bulgar wheat in a bowl and barely cover with water. Leave to soak for at least one hour or until the bulgar wheat is tender to eat and puffed up. Mix the onion, tomato, pepper, cucumber and walnuts with the bulgar wheat. Chop one pack of the watercress with the coriander and stir into the bulgar wheat tabbouleh along with the lemon and olive oil.

Season to taste. Break the fish into small pieces and arrange on top of the tabbouleh with the remaining watercress, capers, oysters and lemon wedges.

Fat: 20.1g Saturated Fat: 3.5g Carbohydrate: 44g Protein: 16.6g Fibre: 2.3g Salt: 1.35g

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