Slimming World : Tabbouleh – Wheat, Lemon, Mint & Parsley Salad


Tabbouleh, that lovely bright sunshine of a salad, found all over the Middle East, that livens up a Christmas Buffet so well, is also a brilliant addition to any Slimming World eating plan, as it has no syns at all on either Extra Easy or Green days.

The recipe I use is basically Claudia Roden’s version, with one amendment, I leave out the olive oil that she adds. Not just because of the extra oil calories this adds, but because I think it masks the lively lemony freshness of the salad. It can be served just in a bowl, but I think it is pretty and easy to serve spooned into leaves of Little Gem lettuce, each leaf making a neat spoonful to eat in one go.

This is a very good natured salad, and is best made the day before. This amount will feed up to 4 as a main salad, or a number if part of a buffet spread.

It can also be just left in the fridge, and picked at whenever you feel a bit hollow, an excellent Slimming World snack food.

6 oz medium Bulgar Wheat
cold water to cover
juice of 2 lemons, or 4 tbs lemon juice
salt & pepper to taste
1 red onion, chopped
4-5 spring onions, chopped
1 supermarket pack mint, finely chopped
1 supermarket pack parsley (curly or flat, it doesn’t matter), finely chopped
1 chopped fresh tomato
(optional) Little Gem lettuce leaves to serve

Cover the bulgar wheat with cold water and leave for a couple of hours until the wheat is nicely swollen. Tip into a sieve and leave to drain for a short while. Put back into the bowl, and add the lemon juice and salt. Cover with cling film and put into the fridge overnight.

Just before serving add the chopped onion, spring onion, tomato and herbs, mix thoroughly and adjust the seasoning. Spoon into lettuce leaves, or simply serve in a bowl as part of a range of buffet salads.