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Herby tabbouleh

Prepare: overnight
Cook: no cooking required
Serve: Serves 4
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegetarian

A vibrant herby tabbouleh is the perfect accompaniment to a warming tagine and is also great as part of a buffet for a barbecue.

By James Martin

From Saturday Kitchen

Ingredients

150g/5½oz bulgur wheat, soaked in cold water overnight
3 tbsp roughly chopped mint
3 tbsp roughly chopped coriander
2 tbsp chopped parsley
½ red onion, finely chopped
50g/1¾oz pistachio nuts, roughly chopped
100g/3½oz fresh raspberries
100g/3½oz dried apricots, roughly chopped
1 pomegranate, seeds only
1 lemon, juice only
salt and freshly ground black pepper

Method

Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.
Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve.