Bulgar Wheat Taboulah


This is my take on a Tabouleh, it is probably not what the traditionalists would call a Tabouleh but I love this salad and make it on a regular basis. It is quick and easy and can be made with very little effort at all. A great choice when the weather is hot, especially if you already have some cooked bulgar wheat as it will just mean putting everything together. It is something you can experiment with and add different bits in, for example sometimes I will add some celery to add a bit of bite and a slightly different flavour. This version includes avocado which is an excellent super food and I try and eat at least 1 per week to get all the goodness I can from them.

Bulgar Wheat Tabouleh
Serves 2

100g Bulgar Wheat
1 Avocado chopped
2 Spring Onions (scallions), sliced
4 Sun-dried Tomatoes, sliced
5cm/2in Cucumber, diced
Handful of Flat leaf parsley, chopped
Handful of mint, chopped
Juice of 1 lime
2 tbsp Olive Oil
2 tbsp Apple Cider Vinegar
Salt & Pepper to taste

Place Bulgar wheat in saucepan with 200ml of water and a pinch of salt. Bring to the boil, reduce heat and simmer for around 15 minutes or until soft to bit. Remove from heat, drain of excess liquid and allow to cool.

Once bulgar wheat has cooled mix in avocado, onions, tomatoes, cucumber, herbs and lime juice.

To make dressing combine oil, vinegar and salt & pepper.

Pour dressing over salad, mix well and adjust seasoning if needed. Serve with love x

About the author 

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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