Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.

Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.

Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Comments, questions and tips

Hey , I tried this recipe at home during my holiday , I would like to thank you for this yummy yet simple recipe . My husband and kids really loved it . During weekdays we order online from this Asian Online restaurant called 48 East , But started researching for this particular recipe and I did get yours . I would also suggest you to upload more of such yummy recipes to try out !!

jhonclark

16th Nov, 2015

Easy Egg Plant Salad CarbsPerServing:15g total
Effort:Easy
Ingredients:
1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow,
spanish)
1 can pitted black olives – diced small1 small jar spanish olives
diced into small pieces ¼ cup cider vinegar – more to taste
1 quart tomato sauce – whatever low carb brand you use
How to Prepare:
Mix all chopped ingredients and add the vinegar. Toss well to mix
the vinegar with the mixed veggies. Let set a few minutes and toss
again. Add the tomato sauce and mix again. Add red pepper and black
to taste (1/2 tsp red is hot).
Mix one more time before placing in a 4 qt. Corningware pot. Bake in
the oven at 325`F for about 1 hour (1 ½ hours is mushy)
Let cool to room temperature, toss and refigerate before serving
(sandwich spread, appetizer, main course with chicken,pork or beef).
Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.
NOTES : Counts for black and spanish olives not included in totals. - http://www.weightlosseasy.tips/salads-and-dressings.html

mariabudgen

23rd May, 2015

5.05

Decided to make this having had Tabbouleh on holiday in Greece recently. I used a higher proportion of bulgar wheat than the recipe proposes (about 80g for 2 of us), but other than that, stuck to the recipe, and really enjoyed the fresh flavours. A nice side salad for the summer.

joanna1972

11th Jul, 2014

5.05

Fantastic, especially with the spicy falafels (also GF). But you really do need to be generous with the seasoning. I also added the zest of the lemon as could bear throwing it away!! The bulghar wheat made a pleasant change from couscous having a bit more bite to it!

tonywilkinson

24th May, 2010

5.05

In the words of Mr Jamie Oliver this is the pucker one much better than the other recipe. but you do need salt and only about 1tbsp of oil.

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