This Summer I have been all about the bulgar wheat, couscous, and quinoa salads. They are fresh, full of goodness, quick and easy to prepare, perfect on a hot day and a scrumptious accompaniment to just about anything. Here is one of my favourites.
Pomegranate tabbuleh
Ingredients:
- 150g/5½oz bulgur wheat, soaked in cold water overnight
- 3 tbsp roughly chopped mint
- 3 tbsp roughly chopped coriander
- ½ red onion, finely chopped
- 50g/1¾oz pistachio nuts, roughly chopped
- 100g/3½oz whole skinned almonds
- 100g/3½oz dried apricots, roughly chopped
- 1 pomegranate, seeds only
- 2 lemons, juice only
Method:
- Follow directions on the back of bulgar wheat packaging to cook.
- Drain bulgar wheat well, press down lightly to ensure all water is removed and place in a large bowl.
- Add all the other ingredients and mix well.
- Chill in fridge if preferred. Serve.
