Triple tomato tabbouleh

Jacqueline shares her colourful triple tomato tabbouleh, a light salad made with bulgur wheat and quinoa - a healthy lunch perfect for sunny weather!

First published in 2015
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Now the weather is improving and the nights are lighter, I’m starting to shrug of my winter clothes and the comfort food I enjoyed so much during those long, dark months. Salads are what I’m craving now. Lots of bright colours and fresh flavours with the lightest of dressings.

My current favourite is this Triple Tomato Tabbouleh. It’s a twist on a classic tabbouleh which is usually made from bulgur wheat, red onion, tomatoes and mint. I’ve mixed my base of bulgur wheat with couscous to perk it up, cooked my grains in stock for extra flavour and added three types of tomato before topping with some creamy ripe avocado.

This salad makes a great dinner when served with some fresh hummus and some crusty bread, but it’s also perfect for packed lunches and picnics too.

Ingredients

Metric

Imperial

Method

1
Place the bulgur wheat and quinoa in a pan, cover with the hot vegetable stock and stir. Simmer gently for 20 minutes until the liquid’s almost gone
2
Fluff the grains with a fork, then stir in the sun blush tomatoes. Toss in the oil and lemon juice and season with black pepper
3
Top with the rest of the tomatoes, mint and avocado
4
Serve with fresh hummus and crusty bread
First published in 2015
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Jacqueline Meldrum is a food writer and recipe developer from Scotland.

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