Warm Tabbouleh With Herb Tapenade
|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.