Tabbouleh & Tortilla Wrap Mmm

Its getting warmer and who wants to be slaving over a hot stove making dinner when you could be getting up to far more exciting escapades...

This yummy recipie is perfect for summer evenings, even as a side dish at a BBQ or for Lunches....make it in advance and you could take it to school/work/uni for lunch.

Tabbouleh is a middle eastern dish and is super healthy, not to mention yummy.

This recipie makes about 3 to 4 servings, depending on how much you like to eat. I eat BIG portions and this lasted about three different meals for me.

Shopping Basket
150g of Bulgar Wheat
A bunch of chopped fresh mint
A bunch of chopped fresh parsley
Spring Onions
Cucumber
Red Tomatoes - optional
Olive oil/Extra Virgin - 50ml or so
One large lemon
Pepper
Tortillas
Gucamole...Optional!

Bulgar wheat looks like cous cous, grainy...you can get it from basically all supermarkets and its usually to be found in the wholefoods section....where they keep the lentils, cous cous, beans etc.

Kitchen Activities
This dish is so super easy to make you'll have it done in a jiffy.

First up make the tabbouleh...it should have the instructions on the back of the packet, but basically theres two main ways to cook it. You can ethier pour the bulgar wheat in a bowl and pour over boiling water to cover and leave for 30 minutes or so. Its done when the grains are tender but may have a little bite....almost like al denta pasta. The other option is to pour the wheat in a pan and cover with water and boil for 15 minutes until all the water has been absorbed.

While the bulgar wheat is doing its thing you need to prepare the other ingredients to make it a taste sensation! Chop up your mint and parsley, spring onions, cucumber, tomatoes. Next make the lemon/oil marinade by pouring the oil and lemon juice from the lemon into a small bowl and whisk together with a fork until its blended. Mix in the juice and all the chopped salady bits in with the bulgar wheat.

Put the mix in the fridge for 30 minutes...this lets the flavours mingle and absorb into the wheat.

Plate Up
The dish is DONE! You can ethier serve it straight from the bowl at a buffet/BBQ or put into nice tortilla flour wraps with a dollop of guacomole. Any left over tabbouleh can be put back in the fridge and eaten the next day or so.

Benefits

Parsley and Mint are amazing for the digestive system, they cleanse your insides and make it easier for your body to absorb nutrients from the food. The bulgar wheat is really low in calories and fat and has tonnes of B vitamins which are essential for energy release and metabolism.

This dish is suitable for vegans and vegetarians.

Adapted from a recipie in "Complete Vegetarian" by Nicola Graimes