Recipe: Fennel And Orange Tabbouleh
This tabbouleh recipe is an excellent lunch you can make in advance then pack up and take to work. You'll be the envy of the office with this gorgeous, herby bulgur wheat mix that is an orangey sensation to your wee taste buds. It's vegan and dairy free without that final optional scattering of feta.
- 150 ml vegetable stock
- 1 lemon
- 1 tbsp olive oil
- 1 tsp salt
- 100 g fine bulgur wheat
- 1 clove garlic, minced
- 1 big bunch parsley
- 1 big bunch mint
- 1/2 cucumber
- 1 vine tomato
- 100 g fresh shelled peas
- 1/2 bulb fennel
- 1 tbsp orange zest
- 50 g feta cheese
Cook The Bulgur Wheat
Heat the 150ml of veg stock to a boil in a small pan with the juice from the lemon, olive oil and salt.
Tip in the bulgur wheat and minced garlic, give it a stir and boil for 5 minutes with lid on.
Take off of the heat and leave the bulgur wheat to soak and absorb the liquid for another 5 minutes.
Chop The Herbs
Chop the herbs in a food processor using the blade attachment.
*There will be as many herbs as grains!
Stir Through The Veg
Deseed the tomato, finely dice the flesh and the do the same with the cucumber.
Stir them through the tabbouleh with the fresh peas.
If you’re using frozen then simply defrost with water from a boiled kettle for 2 mins.
Trim the root from the fennel then feed it through the grating disc of the food processor to get grated fennel.
Toss it through the tabbouleh with the tomato, cucumber and herbs.
Finish And Sere
Crumble over the feta and zest over the orange zest then season with salt and pepper.
Plate it all up on one plate to bring to the table.
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