Tabbouleh with Corn and Lime
- PREP TIME: 15 mins
- COOK TIME: 15 mins
- SERVES: 7
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Ingredients
- 1 cup burghul wheat
- 3 cups boiling water
- 1 tablespoon oil
- 1 ½ cups frozen Birds Eye Corn Kernels
- 2 cloves garlic, crushed
- 1 spring onion, finely chopped
- Juice 2 limes
- 4 large tomatoes, chopped
- ½ cup fresh mint, finely chopped
- ½ cup fresh, flat-leafed parsley, finely chopped
- ¼ cup fresh chives, chopped finely
Instructions
- Cover burghul with 3 cups of boiling water, cover and let stand for 30 minutes.
- Heat oil in a pan, add frozen Birds Eye Corn Kernels, garlic and spring onion and cook for 3 mins.
- Remove from pan and allow to cool.
- Combine burghul with corn mixture with lime juice, tomatoes, mint, parsley and chives.
Hint:
Couscous can be substituted for burghul
