Tabbouleh is a finely chopped vegetarian salad, typically made with bulgar wheat. This version uses Kikkoman Ponzu Lemon to add a fresh zingy flavour.
For the Dressing:
Bring the water to the boil in a saucepan. Once the water is boiling, add a pinch of salt and add the bulgar wheat, then remove from the heat. Cover and rest until the bulgur wheat has absorbed the water. Once absorbed leave to cool.
Quarter the cherry tomatoes. Chop the spring onions into thin rings. Peel the cucumber and cut into small cubes. Finely chop the mint and parsley leaves.
For the dressing, simply mix the dressing ingredients together until combined.
Place the bulgar wheat, dressing and all the salad ingredients in a large bowl and mix well. Season to taste. Leave the tabbouleh for 30 minutes and then serve.
Recipe as PDF
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