Recipe for a delish Bulgur Wheat Tabbouleh Bowl with shredded lamb
1,5 cups bulgur
1,5 cups boiling water
4 tablespoons (60 ml) lemon juice
4 tablespoons (60 ml) extra virgin olive oil
1 clove garlic, finely grated
1 cup parsley, finely chopped
1/2 cup mint, finely chopped
1/2 cup spring onions, finely sliced
3 cups baby tomatoes, quartered
1,5 cups cucumber, seeded & cubed
salt & pepper, to taste
3-4 cups cooked shredded lamb, with some of the cooking liquids
Place bulgar and boiling water in a large bowl and cover with plastic wrap. Let it stand for 20-30 minutes or until all the water has been absorbed, then fluff with a fork.
Add the lemon juice, olive oil, garlic, parsley, mint, spring onions, tomatoes, and cucumber and mix well. Season generously with salt & pepper and mix well. Cover and refrigerate until ready to serve.
If you are using leftover pulled lamb, place 3 cups of shreds in a small saucepan along with about 1/2 cup of the cooking liquid (or mutton stock with a pinch of salt). Heat to a simmer and reduce until the liquids have almost evaporated.
Plate the tabbouleh into bowls (best served at room temperature), then place the hot lamb shreds on top. Serve at once with lemon wedges on the side.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.