Eating for two: Colourful tabbouleh by Annabel Karmel

Colourful tabbouleh by Annabel Karmel

by Annabel Karmel |

Preparation Time

10 minutes




  • 150g bulgur wheat

  • 300ml cold water

  • 2 tsp rice wine vinegar

  • Juice of half a lemon

  • 2 tbsp olive oil

  • Pinch of sugar

  • ½ small cucumber

  • 1 bunch of Spring onions, finely sliced

  • 1 small bunch mint, chopped

  • 2 tbsp pomegranate seeds

  • Salt and pepper

  • Hummus

  • Flatbreads

  1. Put the bulgur wheat into a saucepan and pour over the cold water. Bring to the boil. Cover with a lid and boil for one minute. Turn off the heat and leave to stand still covered with a lid for 15 minutes until all of the liquid has been absorbed.

  2. Tip into a bowl. Add the vinegar, lemon juice, olive oil and sugar. Season then leave to cool.

  3. Add the remaining ingredients mix well and serve with hummus and flatbreads if liked.

For more pregnancy recipe inspiration and advice, check out Annabel’s Eating for Two or visit

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