This tasty meal is a wonderful addition to the table during the summer time. If you’re lucky enough to see the sunshine, whip up this quick and tasty recipe to keep the hordes happy. Tabbouleh is traditionally a Levantine Arab dish but is now commonly served as part of a mezze the world over. It makes a wonderful side dish to grilled meats and fish and is a handy vegetarian recipe to have up your sleeve. If you’re throwing a BBQ, add these to the line up to wow guests – chicken drumsticks may be cheap, but when mixed in with the mint and parsley, they’ll taste delicious.
- 8 chicken drumsticks
- 4tbsp BBQ sauce
- 50g bulgur wheat
- 2 large, tomatoes, chopped
- large bunch fresh flat leaf parsley, finely chopped
- small bunch fresh mint leaves, finely chopped
- 1 small red onion, peeled, finely chopped
- 3tbsp freshly squeezed lemon juice
- 2tbsp extra virgin olive oil
Coat the drumsticks in the BBQ sauce and cook either on a griddle pan, in the oven or on the BBQ if using. This will probably take between 10-15mins. Check the inside is completely cooked through. Set aside.
Meanwhile cook the bulgur wheat according to the packet instructions.
In large bowl mix the tomatoes, parsley, mint and onion; mix well to combine. Fork through the bulgur once cooked and add it to the tomato mixture. Drizzle over the lemon juice and olive oil and season with salt. Mix again.
To serve, tip the tabbouleh onto a bed of large salad leaves and serve with the drumsticks.
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If you don’t have any bulgur wheat, try using couscous instead.