Bulgur wheat tabbouleh with roasted courgette & houmous
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Courgette
2 medium, halved and peeled into ribbons using a vegetable peeler
Reduced Fat Houmous
80 g
Pomegranate
120 g, seeds
Instructions
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.
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