Yields4 Servings
 1 cup fine bulgur wheat
 Juice of 1 lemon
 3 tbsps olive oil
 3 tbsps chopped parsley
 3 tbsps chopped mint
 3 spring onions, chopped (optional)
 1 green bell pepper, thinly sliced (optional)
 Salt and ground black pepper
 2 tomatoes diced and pitted black olives to garnish

Soak the bulgur wheat in 2 cups of water and leave for at least 30 minutes – it will swell to double it’s size. Drain if necessary to remove excess water. Spread on kitchen paper to dry.


Place the bulgur wheat in a large bowl, add the lemon juice, the oil and the salt and pepper. Allow to stand for about an hour for the flavours to develop. Add the parsley, mint and green pepper, and mix well.


Garnish with tomatoes and olives and serve.

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