Triple tomato tabbouleh

by Jacqueline Meldrum
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Ingredients

Store Cupboard

  • 120g of bulgur wheat, and quinoa
  • 500ml of vegetable stock, made with 1 vegetable stock cube
  • black pepper to taste

Delicatessen

Oils & Vinegars

  • 1 tbsp of olive oil

Fruit & Vegetables

Salad & Fresh Herbs