Watercress and Mint Tabbouleh
Photography Nick Tresidder.
Serves: 8
INGREDIENTS
1⁄2 cup fine bulgur wheat
1⁄4 cup freshly squeezed lemon or lime juice
1⁄2 small telegraph cucumber
3 medium vine-ripened tomatoes, diced
4 spring onions, finely diced
pinch each of allspice, cinnamon and cumin
60 mls olive oil
2 bunches of watercress, leaves picked and chopped
1 cup mint leaves, chopped 1 cos lettuce
METHOD
Shake the bulgur in a sieve to remove any loose dust, then rinse under cold running water. Squeeze dry and place in a bowl with the lemon juice.
Stir to combine and leave for 20 minutes. Use a fork to fluff up the bulgur.
Lightly peel and remove the seeds from the cucumber. Dice it and combine with the tomatoes and spring onions. Sprinkle over the spices, season well with salt and freshly ground pepper and add the oil. Mix and fold through the bulgur, watercress and mint. Taste and season again if needed.
To serve: Line a wide shallow serving bowl with cos leaves and spoon over the tabbouleh. Serves 8 as part of this menu
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.