Tabbouleh a la Anu

SAMSUNG CSCTabbouleh is nice ‘n easy summer food and it is full of garden herbs, which are in season now. I’ve come to have unusual cravings for Mint. Mint is the herb of choice of this season as it is cooling in quality and a great digestive aid. I am going to share with you a recipe I just can’t get enough of. It is nothing new, the good old tabbouleh, variations of which are copious. Here below you can find another one of them, from my kitchen.

I have to admit, this plate formed in my kitchen because I was very hungry and needed food quick. I usually prefer to make everything from scratch and, by all means, why not this one as well. But I was hit by a lightning bolt in the Lebanese corner shop near by. I think their tabbouleh, made almost in its entirety of parsley and mint with a small addition of chopped tomatoes and onions, is too acidic for me, so, I thought I’ll cook some more bulghur to it. Here’s what else went into it. I can’t remember the doses as I use measures usually for baking only. Play it by ear and have a look at the image if it helps.

1 pack of ready-made plain parsley and mint tabbouleh

(There usually is a bit of raw tomatoes, onion, lemon already)

Bulghur wheat

Sultanas

Pine nuts

Cucumber

Olive oil

Salt

Cracked black pepper

 

Cook the bulghur until it is al dente, add with tabbouleh in a bowl and mix together with a handful of sultanas, roasted pine nuts and half a cucumber cut to small dices. Add olive oil and season with salt and pepper.

I keep enjoying it with houmous and/or goats yoghurt. So good, so tasty and great picnic food by the way!