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Warm Tabbouleh with Herb Tapenade

Chef.Foodie's picture
  Pitted green olives 3 1⁄2 Ounce (100 Gram)
  Gherkins 1 1⁄2 Ounce, roughly chopped (40 Gram)
  Flat-leaf parsley 1⁄4 Cup (4 tbs)
  Coriander 1⁄4 Cup (4 tbs)
  Olive oil 4 Fluid Ounce (125 Milliliter)
  Bulgar 18 Ounce (500 Gram, 1 Pound 2 Ounce)
  Finely chopped parsley 1⁄2 Tablespoon
  Finely chopped mint 6 Tablespoon
  Chopped chives 6 Tablespoon
  Dried apricots 9 Ounce, roughly chopped (Ready To Eat, 250 Gram)
  Unblanched almonds 9 Ounce, roughly chopped (250 Gram)
  Garlic 3 Clove (15 gm), crushed
  Lemon 1 , juiced
  Grated lemon zest 1
  Pitted black olives 1 3⁄4 Ounce (50 Gram)
  Olive oil 3 Tablespoon
  Herbs 1 Tablespoon (Extra, To Garnish)

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.

Recipe Summary

Difficulty Level: 
Side Dish
Dry Curry
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1406 Calories from Fat 690

% Daily Value*

Total Fat 80 g123.2%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 262.9 mg11%

Total Carbohydrates 160 g53.4%

Dietary Fiber 39.4 g157.5%

Sugars 37.8 g

Protein 34 g67.6%

Vitamin A 94.4% Vitamin C 67.5%

Calcium 34.8% Iron 52.4%

*Based on a 2000 Calorie diet

Warm Tabbouleh With Herb Tapenade Recipe