Tabbouleh

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

175.00 g bulgar wheat
6.00 tomatoes — medium, chopped
1.00 cucumber — chopped
15.00 ml wholegrain mustard
2.00 ml paprika
5.00 ml honey
15.00 ml vinegar
60.00 ml fresh chillies — 573
10.00 ml onion — flakes
5.00 ml dried parsley
1.00 ml lemon pepper
salt — to taste
4.00 spring onions — thinly sliced, to garnish
lemon — wedges, to serve
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Method:

Soak bulgur for 15 minutes in enough cold water to cover by 5 mm. It will double in volume and should be light and fluffy when broken up with a fork. If you’ve added too much water, simply pour off the excess. Add chopped tomatoes and cucumber.
In a separate bowl, mix mustard, paprika and honey to a smooth paste. Slowly add vinegar and olive oil, stirring constantly. Stir in the reconstituted onion flakes parsley and lemon pepper.
Stir into bulgur mixture. Add salt, garnish with spring onion and lemon wedges and serve.



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