Herby tabbouleh Recipe
- 150g/5½oz bulgur wheat, soaked in cold water overnight
- 3 tbsp roughly chopped mint
- 3 tbsp roughly chopped coriander
- 2 tbsp chopped parsley
- ½ red onion, finely chopped
- 50g/1¾oz pistachio nuts, roughly chopped
- 100g/3½oz fresh raspberries
- 100g/3½oz dried apricots, roughly chopped
- 1 pomegranate, seeds only
- 1 lemon, juice only
- salt and freshly ground black pepper
- Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.
- Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve.
