Lentil and Roast Capsicum Tabouli

Name: Lentil and Roast Capsicum Tabouli
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1/2 cup burghul; 1/3 cup boiling water; 270g chargrilled capsicum, drained, finely chopped; 1 cup fresh flat-leaf parsley leaves, finely chopped; 1/3 cup fresh mint leaves, finely chopped; 400g can lentils drained, rinsed; 1 tsp. finely grated lemon rind; 2 tbsp. lemon juice; 1/2 tsp. dried chilli flakes; 1 tbsp. olive oil; to serve Lemon slices; to serve Fresh parsley leaves

Combine burghul and boiling water in a large heatproof bowl. Cover. Stand for 15 minutes or until water has absorbed.

Cook20 min
Total20 min
Serves2
LevelEasy

Dairy-Free High-Protein Vegan Vegetarian Middle Eastern

Ingredients

1/2 cup burghul
1/3 cup boiling water
270g chargrilled capsicum, drained, finely chopped
1 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup fresh mint leaves, finely chopped
400g can lentils drained, rinsed
1 tsp. finely grated lemon rind
2 tbsp. lemon juice
1/2 tsp. dried chilli flakes
1 tbsp. olive oil
to serve Lemon slices
to serve Fresh parsley leaves

Method

Combine burghul and boiling water in a large heatproof bowl. Cover. Stand for 15 minutes or until water has absorbed.
Add capsicum, parsley, mint, lentils, lemon rind, lemon juice, chilli and oil. Season with salt and pepper. Toss to combine. Top with lemon slices and parsley. Serve.