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Tabbouleh With Raisins, Pistachios And Cracked Pepper

21st.Century.Chef's picture
Ingredients
  Bulgur wheat 8 Ounce (250 Gram)
  Red onion 1 Small, finely chopped
  Chopped fresh coriander 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Raisins 3 Ounce (75 Gram)
  Extra virgin olive oil 4 Fluid Ounce (125 Milliliter)
  Lemon juice 2 Fluid Ounce (50 Milliliter)
  Cracked black pepper 1 Tablespoon
  Ground coriander 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Pistachio nuts 2 Ounce, chopped (50 Gram)
  Pitted black olives 50 Gram, chopped (2 Ounce)
  Salt To Taste
Directions

MAKING
1) In a bowl, soak the bulgar wheat in plenty of cold water for 30 minutes, drain well.
2) Combine the bulgar wheat, olive oil, pepper, red onion, herbs, raisins, spices and lemon juice, then stir to blend well together.
3) Cool the bulgar wheat and refrigerate for 1 hour until chilled.
4) Bring the salad to room temperature, then stir in and evenly disperse the black olives and nuts alongwith the salt to taste.

SERVING
5) Serve immediately in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Gourmet, Healthy
Preparation Time: 
60 Minutes

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