Tabouleh For School… eh!


Last term at school I got roped into going into MissT’s class to talk about healthy food, where our food comes from and do a demonstration. So I cooked pizza from scratch and the children all made their own. It was great fun for the kids… and me! Although I think the cleaners are still finding bits of pizza dough in the carpet!


Pizza 'Ome Made


This term I got asked if I could give Dj’s class a simple recipe because they were working on following instructions. So the idea was that they would make something and then write down what went in it and how they did it.

I emailed the class teacher, Miss H, a recipe for Tobouleh as I though it was a simple recipe and it didn’t involve too much cooking… the thought of Dj and hot things just scares me!

The thing is, after they had made the Tabouleh at school I ended up with Kids and parents asking me for the recipe. So I thought I may as well put it on the blog because to be fair it is a great recipe. It’s healthy, a little goes a long way, it’s not time consuming and it’s great for Kids and adults pack-up.

Now this isn’t exactly how they made it at school. For one thing you use bulgar wheat in Tabouleh. At school they used couscous which is fine, it works well but I do recommend trying it with the cracked bulgar wheat. I prefer it so much more and it is a little more healthier.

Unfortunately I have no picture of the finished result. I will put one in at a later stage.



500g Cracked Bulgar wheat

5 tablespoons oil (olive, sunflower or rapeseed)

1 medium red onion finely diced

2 cloves of garlic chopped

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon of dried mint

1/2 teaspoon chilli powder (or more or less to suit your taste)

1 teaspoon salt

Good grind of black pepper

1 red pepper diced

A handful of frozen peas

600ml of hot stock (vegetable or chicken)

Juice of 1 lemon or a tablespoon of fresh

Some chopped fresh herbage if you have any (coriander or parsley work well)


Gently heat the oil in a heavy bottomed saucepan and add the onion and garlic stir for a minute and then add the spices, dried mint and stir again. Add the red pepper, peas and seasoning to the pan and stir in. Now add the bulgar wheat and stir through to coat with the spices. Add the stock so that it is just above the level of the bulgar wheat. Cover the pan with a tight fitting lid or tinfoil and turn off the heat. After twenty minutes the bulgar wheat should have absorbed all the water and be ready. Before you serve it add the lemon juice and fresh herbs. It can be eaten straight away or left to cool and refrigerated to eat another time. It also freezes well if frozen in plastic containers.

So there you go! Easy. If the Kids of St T of C year 3 can follow it then you parents should have no problems!

Let me know how you get on!