Moroccan Tabbouleh with Lemon and Herbs

• 350g / 12oz bulgar wheat
• 1.4l / 2 pint 5 floz vegetable stock made from 4 tbsp vegetable stock
• 2 small red onions, peeled and finely chopped
• 360g flaked almonds
• 300g sultanas
• 4 lemons, juiced and zest
• 1 tbsp harrisa paste
• 1 tsp ras a hanout
• 6 tbsp virgin olive oil
• 8 tbsp chopped fresh flat parsley
• 8 tbsp chopped fresh coriander
• 5 tbsp chopped fresh mint
• 1 tbsp salt
• ground black pepper

1 For the tabbouleh, place the bulgar wheat, harissa and ras a hanout into a pan. Cover with the boiling hot stock. Cover the pan with a lid or cling film and leave for 20 minutes.

2 Add the diced red onion, almonds, sultanas, lemon juice, olive oil and herbs and mix well.

3 Season, to taste, with salt and freshly ground black pepper.

4 Serve either warm or cold.

If serving cold it is better to add the herbs when the bulgur wheat is cold, as it will cause the herbs to discolor.

This also works well with 3 to 4 oz sliced cooked chicken breast added to the salad and served cold.

Per portion (249g):

• Energy: 419 kcal / 1747 KJ
• Protein: 10.5g
• Fat: 23.4g
• Saturates: 2.1g 
• Carbohydrates: 43.3g 
• Sugars: 19.6g
• Fibre: 3.1g
• Sodium: 498mg

Per 100g:

• Energy: 168 kcal / 702 KJ
• Protein: 4.2g
• Fat: 9.4g
• Saturates: 0.9g 
• Carbohydrates: 17.4g
• Sugars: 7.9g
• Fibre: 1.2g
• Sodium: 200mg