A deliciously zesty tabbouleh. Add this to any meal, you won't regret it.
INGREDIENTS
1¼ cups fine burghul or cracked wheat
2 cups boiling chicken stock or water
3 spring onions, finely chopped
1 small handful each flat-leaf parsley, mint and coriander, finely chopped
2 handfuls of rocket or spinach leaves, thinly shredded
½ cup roughly chopped green olives
¼ cup olive oil
finely grated zest and juice 2 lemons
2 cloves garlic, crushed
sea salt and freshly ground pepper
¼ cup roughly chopped pistachio nuts
METHOD
Combine the burghul and chicken stock in a bowl and leave until all the liquid has been absorbed. Fluff up with a fork. Add the remaining ingredients to the burghul, season generously and combine well.
Pantry note
Burghul: (also bulgur or bulghur) a wholewheat grain which is cooked, dried and then cracked. Available from some supermarkets, specialty and health food stores.
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