A deliciously zesty tabbouleh. Add this to any meal, you won't regret it.
INGREDIENTS
1¼ cups fine burghul or cracked wheat
2 cups boiling chicken stock or water
3 spring onions, finely chopped
1 small handful each flat-leaf parsley, mint and coriander, finely chopped
2 handfuls of rocket or spinach leaves, thinly shredded
½ cup roughly chopped green olives
¼ cup olive oil
finely grated zest and juice 2 lemons
2 cloves garlic, crushed
sea salt and freshly ground pepper
¼ cup roughly chopped pistachio nuts
METHOD
Combine the burghul and chicken stock in a bowl and leave until all the liquid has been absorbed. Fluff up with a fork. Add the remaining ingredients to the burghul, season generously and combine well.
Pantry note
Burghul: (also bulgur or bulghur) a wholewheat grain which is cooked, dried and then cracked. Available from some supermarkets, specialty and health food stores.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!