- 170g (1 cup) burghul
- 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
- 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
- 1/4 cup chopped fresh continental parsley
- 1/4 cup chopped fresh mint
- 6 shallots, ends trimmed, pale section only, finely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon ground cinnamon
- Olive oil, extra, to grease
- 4 (about 150g each) firm white fish fillets (such as ling)
- 2 lemons, halved
- Step 1Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
- Step 2Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
- Step 3Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
- Step 4Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
- Diabetes friendly
- Heart friendly
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste