Warm Tabbouleh with Herb Tapenade

Chef.Foodie's picture

Jan. 20, 2011


Pitted green olives 3 1/2 Ounce (100 Gram)
Gherkins 1 1/2 Ounce , roughly chopped (40 Gram)
Flat leaf parsley
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: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1406Calories from Fat 690

 % Daily Value*

Total Fat 80 g123.1%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 262 mg10.92%

Total Carbohydrates 160 g53.3%

Dietary Fiber 39 g156%

Sugars 37 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet