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Watercress Tabbouleh recipe

PUBLISHED: 12:03 12 August 2014 | UPDATED: 12:03 12 August 2014


Recipe from our food and drinl preview page

Serves 4 - Ingredients

2 (85g) bags watercress, roughly chopped

100g bulgur wheat

4 ripe tomatoes, deseeded and chopped

4 spring onions, trimmed and chopped

Juice 1 lemon

3 tbsp olive oil

Salt and freshly ground black pepper

Little gem lettuce to serve


Place the bulgur wheat in a large bowl, cover with boiling water from the kettle, cover with a plate and leave to stand for 15 minutes. Drain off any excess liquid.

Reserve a handful of the watercress; finely chop the remainder. Stir the watercress, tomatoes, onions, lemon juice and olive oil into the wheat and season to taste with salt and pepper. Leave to marinate for at least 20 minutes before serving to allow the flavours to develop.

Line a bowl with little gem lettuce leaves and the reserved watercress. Spoon in the tabbouleh and serve. Delicious served with barbecued chicken.


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