Spinach tabouleh

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Spinach tabouleh
Tabouleh is great side dish that can be filled with your favourite vegetables. This recipe uses cucumber, tomatoes and spinach for a light, fresh dish. Ideal for serving with the lamb courgetti koftas.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 5 tbsp olive oil
  • ½ tbsp butter
  • 200g bulgur wheat
  • 200ml hot vegetable stock
  • 250g baby spinach
  • ½ cucumber, cubed
  • 200g cherry tomatoes, cut into quarters
  • A few sprigs of fresh mint, finely chopped
  • 2 tbsp lemon juice

  • Method

  • 1
    Heat two tablespoons of oil and the butter in a saucepan over a medium heat.
  • 2
    Add the Bulgur to the pan and fry for 1 minute, add 200ml of vegetable stock, a little salt and bring to the boil.
  • 3
    Once the mixture has been brough to the boil, remove from heat, cover, and leave to swell for 20 minutes.
  • 4
    Wash the baby spinach, spin dry and chop it roughly. Mix with the cucumber, tomatoes, mint, and bulgur wheat. Season with lemon juice and the remaining olive oil and then serve.