We've used the flavours of our favourite Mexican Rice dish in this Tabbouleh Bulgur Wheat Salad Recipe. It's quicker and easier but with the same great taste of tomatoes, onion, chilli and garlic with added fresh coriander and toasted pine nuts. Ideal for serving with halloumi for a light meal, as an accompaniment to chicken kebabs, or as a barbecue side dish.
Ingredients
- 1 tbsp oil
- 1 medium red onion - diced
- 2 large cloves garlic - finely chopped
- 1 heaped tbsp finely chopped green chilli
- 250g bulgur wheat
- 600ml chicken stock
- 2 tbsp tomato puree
- 30g pine nuts
- 200g baby tomatoes - halved
- 2 tbsp freshly chopped coriander - plus extra for garnish
- salt
Directions
- Heat the oil in a large pan, add the diced onion along with a pinch of salt, saute for 3-4 minutes, until the onion begins to soften. Add the chopped garlic and chilli, saute for a further 3 minutes.
- Tip in the bulgur wheat, stirring to coat the grains in the oil.
- Dissolve the tomato paste in the stock, then pour this in to the pan, stirring to fully incorporate all the ingredients.
- Bring to the boil, lower the heat, cover and simmer for 10 minutes - until all the water has been absorbed and the bulgur wheat is cooked. Occasionally stir the grains to prevent them sticking to the pan. Turn off the heat and leave to stand for another 5 minutes.
- Meanwhile, heat a small frying pan, add the pine nuts and dry fry until they begin to turn brown - stir them often to prevent them burning. Remove from the heat and set aside.
- Transfer the cooked bulgur wheat to a serving dish to cool slightly, then stir through the pine nuts, tomato halves and fresh coriander.
- Sprinkle with extra coriander garnish. Serve
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