Time: 25 minutes ( + 30 minutes raisins soaking time)
3 cups of dry small bulgur wheat or couscous ( 500g)
1 1/2 cup boiling water
2 cucumber cut into cubes
100g of cherry tomatoes cut in 4
a handfull of mint
a handfull of coriander
2 tsp paprika
7 tbsp extra virgin olive oil
juice of 1 big yellow lemon
3/4 cup roasted slivefied blanched almonds
3/4 cup raisons soaked in goyava juice
salt to taste
1st Prepare the bulgur wheat:
- Put the bulgur wheat into a bowl with the olive oil and the paprika, pour the boiling water on it then cover the bowl with plastic wrap or a plate and let the grains swell for 5 to 10 minutes.
- Using a fork, “scrape” the grains so they are well separate, like sand. No chunks.
- Let cool to room temperature before mixing with other ingredients. Scraping from time to time can help cooling faster.
- OR according to the instructions on the box
2nd Make it a tabbouleh:
- Put the raisins to soak in goyava juice for at least 30 minutes.
- In a pan, on medium low heat, roast the almonds until lightly golden brown.
- Add the cucumbers, tomatoes, and herbs to the bulgur wheat. Mix until well incorporated.
- Add in the raisins, the juice of 1 lemon. Mix unit well incorporated. Adjust the seasoning by adding extra olive oil, salt or lemon juice.
- Optional: if you like to eat your tabbouleh cold, store in the fridge for a while ( 1h is enough)
- Add the roasted almonds at the last minute so they don’t get soft. Save some for decoration. Mix well.
- Put the tabbouleh on a serving dish. Top with left almonds and serve.
Can be eaten as a main course or as a salad on the side @ a sunday BBQ.