BOB gave us beautiful flat leaf parsley and tomatoes this week, and with the sun shining, I thought a yummy Tabbouleh was in order. I am often asked about easy healthy lunches to take to work, well, this would be a good one. Parsley, when used in large amounts such as in tabbouleh, has incredible antioxidant properties, particularly those that promote eye health. Tomatoes are THE source of lycopene which has been shown to protect against a variety of cancers. Parsley and tomatoes are both rich in vitamins, minerals and dietary fibre. Bulgar wheat is traditionally used in tabbouleh and due to minimal processing boasts a low GI and high levels of vitamins and minerals.
70g bulgur wheat
4 tomatoes seeded and chopped into small cubes
1 large bunch of parsley, chopped
1 small bunch of mint, chopped
2-3 spring onions chopped
For the dressing:
Garlic clove crushed to a paste
¼ tsp of cinnamon
¼ tsp of allspice
Lemon juice
Olive Oil
Salt and pepper
Sit the bulgur in water for about 3 min, wash and then mix with the other salad ingredients. Toss the salad in the dressing and its ready to go! So easy. If you are wheat intolerant or gluten free, you can swap the bulgur for quinoa.
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