Watercress Tabbouleh With Oranges and Almonds - Fast! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ready in just 35 minutes!?! I cut this recipe out of a magazine quite a few years back and it makes a really lovely, healthy dish pefect for summertime. Unlike most of my others, this Tabbouleh is by no means a traditional recipe. However, it is still delicious to eat and is very quick to prepare. Although I prefer to steam things such as cous cous and bulgar wheat, I understand that there are many who are not able or prefer not to...feel free to cook the bulgar how you wish Ingredients:
250 g bulgur wheat |
3 tablespoons extra virgin olive oil |
1 lemon, juice and zest of |
1 red chile, deseeded & finely chopped |
4 spring onions, trimmed & sliced |
4 vine tomatoes, chopped |
1/2 cucumber, diced |
2 oranges |
80 g watercress, chopped roughly |
25 g sliced almonds, toasted |
salt and black pepper |
Directions:
1. Cook the bulgar wheat according to instructions on pack.
2. Mix olive oil, lemon juice & zest, chilli and seasoning together and pour over the bulgar. Leave for 5 minutes then fluff with a fork.
3. Stir in the spring onions, tomatoes and cucumber. Remove peel and pith from oranges, then roughly chop the flesh and add to the bulgar.
4. Finish by adding the watercress and almonds, seasoning to taste and mixing well.
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