Published : June 24, 2015
Preparation time 25 minutes
Cooking time 15 minutes
300g fine bulgur
2 1⁄2 cups (625ml) very hot water
720g lamb fillets
freshly squeezed juice of 3 lemons
1 tablespoon mustard seed oil
freshly ground black pepper, to taste
1 cup chopped fresh flat-leaf parsley
1 cup chopped fresh mint leaves
8 green onions or spring onions, thinly sliced
1 hot red chilli, seeds removed, finely chopped
1 large zucchini, well scrubbed, cut into small cubes
2 roma tomatoes, seeded and cut into small cubes
Serve immediately.
Bulgur is made from wheat that has already been cooked and dried, and therefore takes little preparation. It comes in fine, medium and dry varieties. For salads such as tabbouleh, fine bulgur is recommended. Do not confuse with cracked wheat, which is uncooked. Packaged bulgur is found in most supermarkets and health food stores.
Recipe + image courtesy of Heart Foundation.
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