Herby tabbouleh
A vibrant herby tabbouleh is the perfect accompaniment to a warming tagine and is also great as part of a buffet for a barbecue.
By James Martin
From Saturday Kitchen
Ingredients
- 150²µ/5½´Ç³ú bulgur wheat, soaked in cold water overnight
- 3 tbsp roughly chopped mint
- 3 tbsp roughly chopped coriander
- 2 tbsp chopped parsley
- ½ red onion, finely chopped
- 50²µ/1¾´Ç³ú pistachio nuts, roughly chopped
- 100²µ/3½´Ç³ú fresh raspberries
- 100²µ/3½´Ç³ú dried apricots, roughly chopped
- 1 pomegranate, seeds only
- 1 lemon, juice only
- salt and freshly ground black pepper
Method
Drain the bulgur wheat well, pressing down lightly to ensure all the water is removed. Put in a large bowl.
Add all the other ingredients and mix well. Season, to taste, with salt and pepper and serve.
