Time: 30 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

1 lemon – zest & wedges

1 cucumber

1 cup bulgur wheat

300g cherry tomatoes – cut into quarters

1/2 red onion – peel & chop finely

5g mint – tear leaves

10g parsley – chop leaves roughly

2tbsp Brenda’s mustard glaze

300g homestyle bacon

olive oil (from your pantry)

salt & pepper (from your pantry)

paper towels (from your pantry)

Ingredients for 2 servings:

1/2 lemon – zest & wedges

1/2 cucumber

1/2 cup bulgur wheat

150g cherry tomatoes – cut into quarters

1/2 red onion – peel & chop finely

3g mint – tear leaves

5g parsley – chop leaves roughly

1tbsp Brenda’s mustard glaze

150g homestyle bacon

olive oil (from your pantry)

salt & pepper (from your pantry)

paper towels (from your pantry)

Preparation:

Boil the kettle. Prepare all ingredients as indicated above.

Lemon:

Using the fine side of a box grater, grate the peel to create zest, then cut into wedges.

Diced cucumber:

Trim the ends, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber into 1cm cubes.

Bulgur wheat:

Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain, season and leave to cool down slightly.

Tabbouleh:

Mix together the bulgur wheat, cucumber, tomatoes, red onion, fresh mint and parsley. Add the lemon zest, a squeeze of juice and dress with the mustard glaze (add to your preference). Season with salt and pepper.

Homestyle bacon:

Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer or use a non-stick pan). When hot, add the bacon and fry for 2 minutes a side until golden and crispy. Remove onto paper towels.

Serve the tabbouleh topped with the crispy bacon.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Tasty Tabbouleh – Family