Today Sortedfood uploaded a new video and one part of the dish was Tabbouleh.
I had some veggies that had to go. The north African salad of Tabbouleh is a good base to get some of these done. One courgette and a couple of cherry tomatoes, some spring onions and a lot of fresh coriander made a tasty salad.
Usually parsley is used as the main herb in the Tabbouleh, but it works just fine with coriander. Only if you belong to the third of people who hate coriander, that is a bad choice.
250 ml veg stock
100 g boulgour
1 clove of garlic
2 spring onions
1 small courgette
6 cherry tomatoes
1 tbsp pomegranate syrup
2 tbsp olive oil
1 bunch of coriander
salt and pepper
100 g Greek yogurt
1/2 tsp sumac
250 g small green Spanish peppers
some fleur de sel
Bring the stock to a boil and add the chopped garlic and spring onion and the boulgour. Keep the heat on low and let it sit for 5 minutes, then cut off the heat and let it rest until the stock is absorbed.
Chop the veggies and the coriander and mix it pomegranate syrup, lemon and lime juice and the seasoning. Add the boulgour and check if you have a good balance between the herbs and the wheat.
Mix the yogurt with the sumac. And fry off the peppers in some olive oil until they are very well dark and not longer plump.