Green Veg & Feta Tabbouleh

PREP: 15 Minutes
COOK: 5 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

370 kcal Energy
44g Carbohydrate
16.6g Protein
7.3g (of which Sugar)
12.4g Fat
8.2g Fibre
7.2g (of which Saturated Fat)
1.5g Salt


  • 200g bulgar wheat
  • 250ml chicken stock
  • 250g pack kale (or spinach)
  • 4 tomatoes, diced
  • 25g pack parsley, chopped
  • 200g pack feta, crumbled
  • 75g pomegranate seeds
  • Zest and juice of 1 lemon


  1. Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered. Remove from the heat and keep covered until cool slightly.
  2. Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.
  3. Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

NB. Nutritional info for this recipe is based on using kale

Cooking Tips

Try using couscous instead of bulgar wheat and remove the feta for a great fresh side salad.

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