Watercress Tabbouleh Food

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

WATERCRESS TABBOULEH

Steps:

• Cook the bulgur wheat until tender.
• Drain and squeeze as much water as possible out.
• Place in a large bowl, add all remaining ingredients, just keep the 1/3 of the watercress that's not chopped to one side.
• Mix well and season to taste.
• Toss the remaining watercress through the salad.

TABBOULEH

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

WATERCRESS TABBOULEH WITH ORANGES AND ALMONDS - FAST!

Steps:

• Cook the bulgar wheat according to instructions on pack.
• Mix olive oil, lemon juice & zest, chilli and seasoning together and pour over the bulgar. Leave for 5 minutes then fluff with a fork.
• Stir in the spring onions, tomatoes and cucumber. Remove peel and pith from oranges, then roughly chop the flesh and add to the bulgar.
• Finish by adding the watercress and almonds, seasoning to taste and mixing well.