About This Recipe
A fresh and colorful tabbouleh recipe.
Ingredients
At Oliviers&Co
6 tbsp Italian Olive Oil
8 Black Kalamata olives
At the market
10 dried tomatoes
12oz boulghour
3 flat parsley bunches
6 button mushrooms
3 lemons
1 tbsp roasted pumpkin seeds
Directions
Place the bulghour in a large dish and cover with cold water. Leave to swell for 30 minutes, aerating occasionally with a fork.
Meanwhile, wash, dry and remove the leaves from the bunches of parsley, then chop. Finely dice the mushrooms, tomatoes and olives. Squeeze the juice from the lemons.
Season the boulghour with salt and pepper, then pour over the lemon juice and olive oil. Add the chopped parsley. Mix well and chill for 1 hour.
Just before serving, sprinkle with roasted pumpkin seeds.