Tabbouleh, a bountiful dish from the Middle East that’s fit for a prince
A recipe straight from 1001 Nights…
Ingredients (serves 4)
150 g S'n'S grilled sweet pepper strips
150 g S'n'S grilled courgette ribbons
150 g S'n'S grilled aubergine ribbons
150 g S'n'S grilled carrot ribbons Tabbouleh 200 g fresh flat-leaf parsley, chopped 30 g fresh mint, chopped
100 g pre-cooked bulgur
Juice of 2 lemons
2 finely chopped spring onions
50 ml fruity extra-virgin olive oil
Salt 1-2 tsp ras el hanout spice mix to taste
Saffron-Lemon Dressing: 150 g Greek-style full-fat yoghurt
50g sliced shallots (Ardo)
Juice of 1 lemon, zest of ½ lemon
A few threads of saffron
Salt
Olive oil
Finishing & seasoning
100 g pomegranate seeds
Fresh mint Lemon
Sumac
Preparation:
Tabbouleh: Coarsely chop the parsley & mint. Mix with the pre-cooked bulgur and the spring onion. Season with lemon juice, olive oil and a little salt. Add a little ras el hanout to taste (optional).
Saffron-lemon dressing: Soak the saffron in a little warm water. Mix with the yoghurt, olive oil, shallots and lemon zest. Season with salt and lemon juice to taste.
Transfer plenty of tabbouleh to a deep plate and garnish with the grilled sweet peppers and the carrot, courgette and aubergine ribbons.
Sprinkle with pomegranate seeds and sumac.
Finish with a little mint and lemon wedges on the side.
Serve the saffron-lemon dressing on the side.
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