Health Food! · Salad · Sides

Zingy Citrus Tabbouleh


Either on its own, or topped with grilled meat or fish, this salad is tasty and super simple.


200g uncooked bulgur

1 pint chicken stock

Large bunch of flat-leaf parsley

Small bunch fresh mint

4 spring onions

1 pot cherry tomatoes

2 tbsp olive oil

1 lemon, juice only

Salt and black pepper to season



  1. In a large bowl, cover the bulgur wheat with pint of boiling chicken stock, then leave to stock for around an hour, until soft. Then drain the bulgur and return to the bowl
  2. Roughly chop the parsley and mint. Slice the spring onion and cube the tomatoes, then add to the bulgur
  3. Mix all the ingredients together by hand, adding in the lemon and oil to bring it together
  4. Season with salt and pepper and serve immediately

This salad can live in the fridge for a day or so, but not much longer. Thankfully it’s so good, we very rarely have any leftovers!

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