This is our take on a tabbouleh-style salad, and it's one we love to play around with. Bulgur wheat soaked in stock, then forked through with masses of fresh mint and coriander, sweet tomato, cool cucumber and a salty crumble of feta. It's bright and herby, and it makes a refreshing side for grilled fish on a warm Cornish evening.
Why we love this
This is our take on tabbouleh and one we love to play around with, bulgur wheat forked through with masses of mint and coriander on a warm Cornish evening.
What you'll need
Gather everything first, then the cooking feels calmer.
- Approx 250g bulgur wheat
- Approx 1 litre stock (vegetable or chicken)
- Cherry tomatoes
- 2 to 3 handfuls of herbs, such as mint and coriander
- Half a cucumber
- 2 cloves garlic, crushed
- Juice and zest of 1 lemon
- Feta cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Rinse the bulgur wheat and put it into a large bowl.
- 2
Pour over boiling stock until the level sits about an inch (25mm) above the bulgur wheat, then leave to stand for 15 minutes. Most, if not all, of the liquid will be absorbed. If any remains, drain it off and fluff up the grains with a fork.
- 3
While the bulgur wheat is soaking, chop up the herbs, tomatoes and cucumber.
- 4
Mix the chopped ingredients into the bulgur wheat.
- 5
We tend to vary the herbs depending on what's growing, but it's worth keeping something punchy like mint in there, as bulgur wheat can be a touch bland left to its own devices. Swap the coriander for flat-leaf parsley if you prefer a more classic flavour. No bulgur wheat in the cupboard? Couscous works too, though we lean towards bulgur for its nuttier bite, the salad is lovely either way.
Serve it with
A fresh, herby side for grilled or baked fish, especially oily fish like mackerel. It sits happily alongside a sharing dish of mussels or a plate of paella too.
Common questions
- Can I use couscous instead of bulgur wheat?
- You can. We prefer bulgur for its slightly nuttier texture and the way it holds its bite, but couscous makes an easy substitute and the salad works just as well with either.
- Can I make it ahead of time?
- Yes, and it actually improves for a rest. Made a few hours ahead, or even the night before, the grains soak up the dressing and the flavours deepen. Just give it a gentle stir before serving.
- How long does it keep?
- Covered in the fridge it keeps well for up to three or four days, and unlike leafy salads it won't turn limp, so it's a good one to have on hand.
- Which herbs work best?
- We like a generous mix of mint and coriander, but it's a flexible salad. Swap the coriander for flat-leaf parsley if that's more your taste, and don't be shy with the quantity, as the herbs are what bring it to life.
- What should I serve it with?
- It's a fresh, summery side for grilled or baked fish, especially oily fish like mackerel. It also sits happily alongside a sharing dish of mussels or a plate of paella.
