Calories: 184 Preparation: 10 mins Serves: 4
100g/4oz bulghur wheat
2 (85g) bags watercress, roughly chopped
4 ripe tomatoes, deseeded and chopped
4 spring onions, trimmed and chopped
Juice 1 lemon
45ml/3 tbsp olive oil
Salt and freshly ground black pepper
Little gem lettuce to serve
Place the bulgur wheat in a large bowl, cover with boiling water from the kettle. Cover with a plate and leave to stand for 15 mins. Drain off any excess liquid.
Reserve a handful of the watercress; finely chop the remainder. Stir the watercress, tomatoes, onions, lemon juice and olive oil into the wheat and season to taste with salt and pepper. Leave to marinate for at least 20 mins before serving to allow the flavours to develop. Line a bowl with little gem lettuce leaves and the reserved watercress. Spoon in the tabbouleh and serve. Delicious served with barbecued chicken.
Fat: 9.4g Saturated Fat: 1.3g Carbohydrate: 22g Protein: 4.4g Fibre: 1.5g Salt: 0.07g