Bulgur wheat tabbouleh with roasted courgette & houmous
Bulgur wheat, dry
100 g, chopped
30 g, chopped
200 g, halved
6 medium, trimmed and chopped
Lemon Juice, Fresh
Calorie controlled cooking spray
2 medium, halved and peeled into ribbons using a vegetable peeler
Reduced Fat Houmous
120 g, seeds
- 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.
- 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.
- 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.
- To serve, spread the houmous over a large serving plate, spoon over the tabbouleh, top with the courgette and scatter over the pomegranate seeds.