Mango and Mint Tabbouleh is a cool accompaniment for summer dishes when it's hot outside. It's easy to make and you can add any other vegetables you like. It goes well with barbecued meats or you could just add in some chopped cooked chicken for a quick lunch.
There are different kinds of bulgar wheat which take a different cooking time and you can either simmer it like rice or treat it a bit like couscous.
I think the simplest method is to treat it like couscous so place the bulgur wheat in a bowl and pour on boiling water. Cover with cling film and leave for about 10-20 minutes until it's tender.
Meanwhile get all the other ingredients ready.
Chop the mango. It can be fiddly so have a look at the instructions here from a previous recipe.
Once all the vegetables are chopped tip everything into the bulgur wheat.
Pile it all on a plate and dig in.
Let me know what you think.
Mango and Mint Tabbouleh
- 200 g bulgar wheat
- 1 diced mango
- 3 spring onions or a shallot or small onion, chopped
- 2 tbsp chopped mint extra for garnish
- Half a red pepper chopped
- 5 cm piece of cucumber chopped
- Knob of butter
- Put the bulgur wheat in a glass bowl, pour over 500ml of boiling water and then cover with cling-film to soften.
- In the meantime prepare all of the vegetables.
- After about 10 minutes check the bulgur wheat. You may need more water or to drain it.
- Add a knob of butter and season to taste.
- Stir in the vegetables and mint.
- Pile it high on a serving plate and garnish with the extra mint.