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Recipe for Tabbouleh with Fennel ...

By Glenys

This recipe for tabbouleh with Fennel wins on many fronts. What could be better than a tasty healthy dish that doesn’t take any cooking? Bulgur wheat is a high fibre low fat cereal food usually made from durum wheat. It swells on contact with any liquid. It contains more fibre and protein than white rice and has a nice nutty taste and is also an excellent flavour carrier. It is high in potassium and iron. All the other ingredients add to the nutritional value of this recipe.

Preparation time: 75 minutes

Cooking Time: None

Serves: 4 people

Energy: 188 calories per serving


Large serving bowl
Sharp vegetable knife


225g bulgur wheat
2 fennel bulbs
1 small red chilli
1 celery stick
2 tablespoons olive oil
2 lemons
6-8 spring onions
1 pomegranate
Large handful mint
Large handful flat leaf parsley


De-string and chop the celery

Chop the spring onions

Thinly slice the fennel, keeping the fronds

Thinly slice the chilli, removing the seeds to reduce heat

Zest and juice the lemons

De-seed the pomegranate

Roughly chop the herbs

When everything is prepared, place the bulgur wheat in a large bowl and pour on enough cold water to cover

Leave to stand for 30 minutes

Drain the wheat through a sieve pressing out any excess water

Put wheat back into the bowl and mix in all the other ingredients

Season well then cover and leave to stand for a further 30 minutes

Before serving, chop the fennel fronds and use as garnish

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