Burghul wheat is is a good source of iron and B vitamins which help prevent lack of energy caused by anaemia, and burghul wheat is not completely broken down during cooking which makes it a perfect fuel for endurance activities.
Tabbouleh:
Recipe serves 4
250g Burghul wheat
1/2 to 3/4 cucumber (optional), peeled, desseded, chopped
4 -6 spring onions, chopped
1 small pack mint, chopped
1 small pack parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt and freshly ground black pepper
1) Put the burghul wheat in to a saucepan and cover with boiling water, enough water to just cover the wheat. Boil for 10 minutes. Drain, if needed, and allow to cool.
2) Toss together the prepared vegetables and herbs, then mix into the burghul.
3) Whisk together the lemon juice, oil and seasoning, and pour over it. Mix throroughly.
4) Cover and place in fridge until needed; bring to room temperature before serving.
5) Serve with pitta bread and hummus; or add meat, fish and vegetarian savouries.
From: "Power Food" by Janette Marshall (2002: pp.85-86)
Tabbouleh
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