Kimberley Walsh shares her recipe for winter tabbouleh
Girl’s Aloud Kimberley Walsh shares her recipe for winter tabbouleh
Pomegranates are readily available at this time of year and the beautiful jewel-like seeds give this dish a delicious crunch. You can get mixed bags of dried fruit and nuts in the healthy eating section of your local supermarket, or create your own favourite combinations. You could also try adding some finely sliced pickled green chillies for a little extra oomph.
200g bulgar wheat
Juice of 2 lemons
4 tbsp fruity olive oil
Seeds from 1 large pomegranate
1 large bunch flat-leaf parsley, chopped
1 large bunch mint, chopped
150g pack mixed nuts and dried fruit
(such as pistachios, pine nuts, dried
cherries, apricots), roughly chopped
Salt and freshly ground black pepper
Put the bulgar wheat in a large bowl. Add boiling water and cook according to the packet instructions. Leave to cool, then stir in the lemon juice and olive oil.
Add the remaining ingredients to the bowl and season well with salt and freshly ground black pepper. Set aside for 30 minutes to allow the flavours to develop, then add more lemon juice or seasoning if needed before serving.
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