Photo of Bulgur wheat tabbouleh with roasted courgette & houmous by WW

Bulgur wheat tabbouleh with roasted courgette & houmous

Points® value
Total Time
25 min
10 min
15 min
The nutty flavour and firm texture of bulgur wheat are well suited to salads. Here, we’ve boosted a classic tabbouleh with zero heroes courgette and pomegranate.


Bulgur wheat, dry

60 g

Parsley, fresh

100 g, chopped

Mint, Fresh

30 g, chopped

Cherry Tomatoes

200 g, halved

Spring Onions

6 medium, trimmed and chopped

Lemon Juice, Fresh

4 tablespoon(s)

Olive Oil

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)


2 medium, halved and peeled into ribbons using a vegetable peeler

Reduced Fat Houmous

80 g


120 g, seeds


  1. Bring a small pan of water to the boil, add the bulgur wheat and cook for 7-8 minutes until just tender – it should still have some bite. Drain and refresh under cold running water, then drain again. Press any excess moisture out using the back of a spoon.
  2. Transfer the bulgur wheat to a large bowl and mix in the herbs, tomatoes, spring onions, lemon juice, oil and a large pinch of salt. Season with freshly ground black pepper and set aside for 10 minutes to allow the bulgur to soak up the dressing.
  3. Meanwhile, heat a large nonstick griddle pan over a high heat. Mist the courgette ribbons with cooking spray and griddle for 1-2 minutes until tender and charred – you’ll need to do this in batches.
  4. To serve, spread the houmous over a large serving plate, spoon over the tabbouleh, top with the courgette and scatter over the pomegranate seeds.