The base for this tabouleh is a mix of grains – bulgar, freekah and white and red quinoa (bought as one mixed pack from Sainsbury’s) but a more traditional tabouleh would just use bulgar wheat. My idea of a good tabouleh is to pack it with loads of fresh mint and parsley – in this case I picked the mint straight from my own garden.
The chargrilled aubergines and peppers turn this tabouleh into something a bit more substantial – you can use a barbecue for even more of a smoky taste.
This is a beautifully fresh, healthy (typically Mediterranean) and filling recipe. Good on its own or as a side dish (and vegan too).
- 100g bulgar, freekah and quinoa
- 2 peppers (I’ve used red and yellow)
- 1 large aubergine
- 2 spring onions, chopped
- 2-3 tablespoons chopped parsley
- 2-3 tablespoons chopped mint
- Juice of half a lemon
- Olive oil (I use spray oil for cooking and a good quality virgin oil for the dressing)
- Salt and pepper
- Cook the grain according to the instructions (eg cover with boiling water and simmer for 10 minutes – don’t over cook). Drain through a sieve and rinse through with cold water.
- Heat up a griddle pan.
- Cut the peppers in half, spray with oil and cook on the griddle, turning occasionally. Once charred put to one side.
- Slice the aubergine thickly, spray with oil and griddle until slightly charred on both sides (but not burnt).
- Roughly chop the aubergines and peppers and mix in with the grains.
- Add the spring onions, mint and parsley. Dress with the lemon juice and plenty of olive oil, mixing well. Season to taste.