Summer Tabouleh with Nooch
Serves 4 to 6
Prep 30 mins
Easy
A cooling seasonal classic. This traditional dish is elevated to new levels with a generous sprinkle of nutritional yeast. Not to mention the added health benefits of B12, fibre and protein.
Recipe tip: Use any seasonal vegetables you have at hand. Grilled peppers, courgette and corn are great additions.
What you’ll need:
75g fine bulgur wheat or 100g wholewheat couscous
2 large bunches fresh parsley, finely chopped
4 sprigs fresh mint, finely chopped
4 medium tomatoes, diced small or a handful of cherry tomatoes halved
⅓ of a large cucumber, finely diced (we removed the seedy centre too)
3 spring onions, finely sliced
½ a lemon, juiced
Several glugs of extra-virgin olive oil
Salt and pepper to taste
Nutritional yeast to serve
How to do it:
Place the bulgur or couscous in a bowl and cover with hot water for 15 to 20 minutes until softened. We covered the bowl with a tea towel to help absorb the moisture.
Finely chop the parsley and mint. Dice the tomatoes and slice the cucumber and green onions.
Combine the bulgur, parsley, mint, tomatoes and onions in a large bowl.
Add the lemon juice, olive oil, salt and pepper, then toss everything together thoroughly.
Allow the tabbouleh to sit for 15 to 30 minutes before serving so the flavours can develop. Serve chilled or at room temperature with a generous sprinkling of nutritional yeast.
Products used:
