Vegan Tabbouleh with Fruit & Nuts

[shyvas]

150 g bulgar wheat
80 g unsalted chopped nuts
100g sliced prunes
50 g chopped organic dried apricots
5 tbs of EVO
juice and rind of 1 organic lemon
a hanful of freshly chopped herbs ; mint, parsley.
salt & freshly ground black pepper

Place the bulgar wheat into a large bowl and cover with plenty of salted boiling water.
Cover and leave for approx 12 - 15 mins.
Make a sauce by adding the lemon juice and zest to the evo, salt & pepper and chopped herbs.
If necessary drain the bulgar wheat removing any moisture. Add the fruit and nuts and sauce.
Cover the tabbouleh and leave to chill for a couple of hours.

Tip: Use either pecan, almonds or pistachios nuts. Substitute the prunes with raisins or cranberries.

 

[Tom L.]

Bulgur has it in for me. Either it turns out mushy, or it doesn't soften enough and it's hard to digest. There are different kinds of bulgur, aren't there?... some that are coarser and chewier, and others that are more finely ground which would soften more quickly?

 

[shyvas]

Bulgur has it in for me. Either it turns out mushy, or it doesn't soften enough and it's hard to digest. There are different kinds of bulgur, aren't there?... some that are coarser and chewier, and others that are more finely ground which would soften more quickly?

Yes, the finer it is ground, the quicker it'll take to cook. You don't even have to cook the finely ground bulgur wheat, just soak it in boiled water and cover it for 10 mins. Some brands are par boiled like couscous so you really do have to stick to the cooking instructions on the packet. Bulgur shouldn't turn out mushy which means it has been
overcooked.