About This Recipe
This autumn tabbouleh combines the freshness of parsley and lemon with the richness of mushrooms and sun-dried tomatoes. A fragrant, crunchy and sunny mixture that brings lightness to seasonal meals.
Ingredients
At Oliviers&Co
10 semi-dried tomatoes
8 Kalamata black olives
5 tbsp pressed olive & fresh thyme
1 tbsp classic balsamic vinegar of Modena
At the market
350 g of bulgur
3 bunches flat-leaf parsley
6 button mushrooms
3 lemons
1 tbsp of roasted pumpkin seeds
Salt and pepper
Directions
Put the bulgur in a large dish, cover it with cold water, and let it swell for 30 minutes, fluffing it from time to time with a fork.
Meanwhile, wash, dry, and remove the leaves from the bunches of parsley, then finely chop them. Cut the mushrooms, sun-dried tomatoes, and olives into small cubes.
Squeeze the lemon juice and add it to the bulgur. Then incorporate the pressed olive & fresh thyme and the balsamic vinegar of Modena. Season with salt and pepper to taste.
Add the chopped parsley and mix well. Let rest in the fridge for 1 hour so the flavors can develop.
When ready to serve, sprinkle with roasted pumpkin seeds for a crunchy touch.