Tabouleh with cranberries en walnuts.
Course: SaladCuisine: Lebanese, Arabic
Servings
10
Preparation
8
minutesCooking time
10
minutesTotal time
19
minutesTabbouleh is really one of the great classics in Lebanese cuisine. There are of course variations on the theme and this is one of them. Incredibly soft in taste, surprising with its different flavors that are incorporated. A feast for the eyes and the other senses.
Ingredients
100 gram fine bulgur
100 gram Walnuts
1 yellow chili peper
4 spring onions
1 bouquet flat parsley and and 1 bouquet of fresh cilantro
0,5 bouquet fresh mint
100 gram dry cranberries
1 Lemon
50 ml olive oil
2 table spoon date syrup
2 tea spoon pul biber/round dry chili peppers
Cooking time
- Put the bulgur in a bowl and cover with warm water. Let it soak for 10 minutes.
Cut the spring onions.
Toast the walnuts in a dry frying pan until they release their delicious scent.
Finely chop the leaves of the fresh herbs, not too fine. - Make a dressing of the lemon juice, olive oil, date syrup and pul biber. Bring it to taste with salt and pepper.
- Squeeze the bulgur if there is still water in it. Break the walnuts into small pieces. Now mix it all nicely together and serve.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
