To keep that summer vibe lingering for longer, try Kirstie Allsopp’s recipe for tabbouleh.

It is one of her all-time favourite dishes and features in her cookbook, Kirstie’s Real Kitchen.

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She says it’s easy to mix your own spices for the recipe: “Simply use a pinch each of coriander, cinnamon, ginger, cloves and nutmeg to make a teaspoonful of flavouring.”

Kirstie Allsopp's recipe for tabbouleh (Rita Platts/Hodder & Stoughton/PA)
Kirstie Allsopp’s recipe for tabbouleh (Rita Platts/Hodder & Stoughton/PA)
Kirstie Allsopp's recipe for tabbouleh (Rita Platts/Hodder & Stoughton/PA)
Print Recipe
Nutrition Facts
Tabbouleh
Amount Per Serving
Calories 273 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 186mg8%
Potassium 333mg10%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 3g3%
Protein 6g12%
Vitamin A 804IU16%
Vitamin C 18mg22%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Tabbouleh

A quick and easy taste of the Middle East
Prep Time20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: African, Middle Eastern
Servings: 4
Calories: 273kcal
Author: Kirstie Allsopp

Equipment

  • Small bowl
  • Sieve
  • Sharp knife
  • Large serving bowl
  • Fork

Ingredients

  • 25 g bulgur wheat
  • 50 ml boiling water
  • 300 g ripe tomatoes
  • 2 large bunches of flat-leaf parsley
  • small bunch of mint
  • 6 spring onions
  • 3 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 tsp mixed ground spices
  • salt
  • freshly ground black pepper

To serve

  • 8 small Romaine or Little Gem lettuce leaves at least 8
  • 4 ready-made flatbreads

Method

  • Put the bulgur wheat in a small bowl and add the boiling water. Stir, then set aside for 20 minutes, or until the water has been absorbed. Drain in a sieve to be sure.
  • Meanwhile, use a sharp knife to remove the stalk and hard core from the tomatoes. (You can also skin the tomatoes and remove the seeds if you like, but I don’t usually bother.) Quarter what’s left, then cut into dice and put into a large serving bowl.
  • Pick the parsley and mint leaves, discarding the stalks or saving them for a stock. Chop the leaves finely, and do the same to the spring onions. Add them all to the tomatoes and mix well. When the bulgur wheat has absorbed all the water, use a fork to fluff it up and separate the grains. Add it to the tomatoes.
  • Drizzle the lemon juice and olive oil into the tomato mixture and season to taste with salt, pepper and your chosen spices. Mix well.
  • To serve, arrange the lettuce and flatbreads on four serving plates. Offer the tabbouleh in its bowl and ask people to help themselves, scooping tabbouleh into the leaves.

Nutrition

Calories: 273kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 186mg | Potassium: 333mg | Fiber: 5g | Sugar: 3g | Vitamin A: 804IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 2mg

Kirstie’s Real Kitchen by Kirstie Allsopp, photography by Rita Platts, is published by Hodder & Stoughton. 

Try Kirstie’s blackberry and apple crumble recipe.

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