Warm Tabbouleh with Herb Tapenade Recipe
Ingredients
| 100 g/3 1/2 oz pitted green olives | ||
| 40 g/1 1/2 oz gherkins, roughly chopped | ||
| Small handful flat-leaf parsley | ||
| Small handful coriander | ||
| 125 ml/4 fl oz olive oil | ||
| 500 g/1 lb 2 oz bulghar wheat | ||
| Parsley | 12 Tablespoon, finely chopped (FOR THE TABBOULEH) | |
| Mint | 6 Tablespoon, finley chopped (FOR THE TABBOULEH) | |
| Chives | 6 Tablespoon, chopped (FOR THE TABBOULEH) | |
| 250 g/9 oz ready-to-eat dried apricots, roughly chopped | ||
| 250 g/9 oz unblanched almonds, roughly chopped | ||
| Garlic | 3 Clove (5gm), crushed (FOR THE TABBOULEH) | |
| Grated zest and juice of 1 lemon | ||
| 50 g/1 3/4 oz pitted black olives | ||
| Olive oil | 3 Tablespoon (FOR THE TABBOULEH) | |
| Extra herbs, to garnish | ||
Directions
1. For the tapenade, put the olives, gherkins, parsley and coriander in a food processor, then blend until coarsely chopped. With the machine running, gradually add the olive oil in a thin stream until the sauce is almost smooth.
2. Place the bulghar wheat in a bowl and cover with 350ml boiling water. Leave to stand for 10 mins until the water is completely absorbed.
3. Add the parsley, mint, chives, apricots, almonds, garlic, lemon zest and olives to the bulghar wheat and mix well.
4. Heat the oil in a large frying pan. Add the bulghar mixture and stir over a moderate heat for 2 mins to heat through. Add the lemon juice, then season to taste. Garnish with herbs and serve with the tapenade.
2. Place the bulghar wheat in a bowl and cover with 350ml boiling water. Leave to stand for 10 mins until the water is completely absorbed.
3. Add the parsley, mint, chives, apricots, almonds, garlic, lemon zest and olives to the bulghar wheat and mix well.
4. Heat the oil in a large frying pan. Add the bulghar mixture and stir over a moderate heat for 2 mins to heat through. Add the lemon juice, then season to taste. Garnish with herbs and serve with the tapenade.
Chef
