Tabouleh (11pp - Weight Watchers Friendly)

This is one of my easiest recipes going and it's packed full of flavour. Based on an Arab salad, I have adapted this so that it doesn't have as many calories as your traditional recipe which is full of olive oil. Coming out at only 11pp it's a very easy meal to fit into any plan. I often take a half portion at 4pp for lunch in an air tight lunch box.

Ingredients (Serves 2 Generously)

120g (dried weight) bulgar wheat
Half a cucumber
1 small pack cherry tomatoes
200g reduced fat feta/salad cheese
1 small tin olives in brine (mine were stuffed with garlic)
Half a red onion
Small bunch fresh mint leaves
Small bunch fresh parsley leaves
Dash of lemon juice
Black Pepper

Weight watchers notes - 60g bulgar what is 5pp, my cheese pointed at 5pp per 100g and the small tin contained 24 olives - 12 are only 1pp.

Method

1. Make up your bulgar what according to the packet instructions. (Mine said to rinse then cover in boiling water and leave for 30 minutes before draining). Make sure you drain it well - too much wetness will make for a watery meal.

2. Quarter the cherry tomatoes, dice the cucumber into small cubes and dice the onion as finely as you possibly can. Add these to the drained bulgar wheat.

3. Add the olives (I cut these in half so that they are more evenly spread out in the meal) and cut the feta into small cubes. Add these to the bulgar/vegetables.

4. Next up is the herbs. Now, these need to be chopped as finely as possible.. think dried herb style. Basically, you want them so small they'll get stuck in between your teeth and make you look silly for the rest of the night!! Add these, along with some black pepper and a dash of lemon juice to the other ingredients.

5. Combine all of the ingredients together and leave for at least 20 minutes before serving so that the flavours all mingle.

This can be made in advance and refrigerated (it's eaten cold) and, as set out above, smaller portions make great 'take out' lunches.