zoom Fig, pistachio and mint tabbouleh
  • Print A4 A5
    • Close

    Save to your scrapbook

    Fig, pistachio and mint tabbouleh

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Fig, pistachio and mint tabbouleh

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus cooling

    Serves: 4-6

    Ingredients

    200g bulgar wheat
    1 tsp ground cinnamon
    1 bunch salad onions, thinly sliced
    1 large carrot, cut into very small dice
    1 cucumber, seeded and cut into very small dice
    100g pack flat leaf parsley, shredded, including stalks
    25g pack mint, shredded, leaves only
    2 tbsp olive oil
    1 lemon or orange, zest and juice
    4 figs, each cut into 6 wedges
    30g pistachio kernels, roughly chopped
    ½ tsp Cooks’ Ingredients sumac

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the bulgar wheat in a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain, then spread out on a baking tray, sprinkle with cinnamon and stir it in. Put in the oven for 10-15 minutes to dry out and crisp up, stirring once or twice, then transfer to a serving bowl and set aside to cool.

    2. When ready to serve, stir in the prepared salad onions, carrot, cucumber, parsley, mint, oil and lemon or orange zest and juice. Gently fold in the figs and scatter with the pistachios and sumac.

    COOKS TIP

    Bump up the protein in this tabbouleh by topping with crumbled goats’ cheese or a spoonful of yogurt. 

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose Health, Autumn 2018 issue

    Comments

    Average user rating

    0 stars

    Glossary