Serves:
50
g
bulgur wheat (uncooked)
100
g
tomatoes
2
handful(s) fresh parsley
1
handful(s) fresh mint
1.5
spring onions
1
red pepper(s)
1.5
tbsp
lemon juice
0.5
tbsp
olive oil
Equipment needed: Hob, large saucepan & mixing bowl
Dice tomatoes and peppers into small pieces. Roughly chop the parsley and mint. Finely slice the spring onions.
Place bulgur wheat into a large pan and cover with water as per packet instructions (for 50g of bulgur wheat use 100ml of water).
Cover with a lid, bring to the boil and then reduce to a simmer. Turn off heat once water is absorbed and leave covered until needed.
Once bulgur wheat has cooled, combine all ingredients in a mixing bowl. Taste for seasoning and add salt and pepper if required.
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1 tsp = 5 ml
1 tbsp = 3 tsp = 15ml
1 serving of paste = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: cooking time varies based on the quantity of food you cook.