Walnut Tabbouleh

 
Walnut Tabbouleh

The ingredients of tabbouleh vary in different countries. In Lebanon, it is made with bulghar wheat (aka bulgur), tomatoes, onions, lemons and herbs. In Morocco, it is made with couscous, tomatoes, onions, lemons, parsley and mint. And other parts of the Levant, it is made with semolina, tomatoes, onions, lemons, herbs and raisins. Pascaline of Les Folies de la Serve B&B has added walnuts to make her own version, which is delicious!

Ingredients for 4 people

250g bulghar wheat
500g tomatoes
juice of 2 lemons
3 spring onions
parsley
50g walnut kernels
50g raisins
6 tablespoons olive oil
salt & pepper
chives

Method

1. Put the bulghar wheat in a salad bowl, pour over 200ml of boiling water and leave to swell. Fluff with a fork when all the water has been absorbed.
2. Cut the tomatoes in half, remove the seeds then cut into small dice. Finely chop the spring onions and parsley and coarsely chop the walnuts.
3. Add the tomatoes, spring onions, parsley, walnuts, raisins, lemon juice and olive oil to the bulghar wheat, mixing them in well. Season to taste and cover the bowl with cling film.
4. Chill for at least 4 hours in the fridge.
5. Finely chop the chives and sprinkle over the tabbouleh just before serving.

Serve with

Côtes du Rhone

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Mon 25 Jun €85
Bed & Breakfast La Paresse en Douce, Tours sur Meymont , France
La Paresse en Douce
Tours sur Meymont , France
Wed 20 Jun €100 €110
Bed & Breakfast De Nachtegaal, Damme, Belgium
De Nachtegaal
Damme, Belgium
Wed 20 Jun €139 €148
Bed & Breakfast Un matin dans les bois, Loison sur Crequoise , France
Un matin dans les bois
Loison sur Crequoise , France

You May Also Like

More recipes that might interest you.

Monkfish 'en Meurette'
Monkfish 'en Meurette'
12/08/2013 -

‘I had to improvise this recipe one day when I had prepared beef cheek “en meurotte”, only to discover two hours before the meal that my guests didn’t eat meat!!! Fortunately, I had bought two lovely monkfish tails at the market that morning, originally intending to serve them “à l'armoricaine” the next day...’ (Dominique Ogier)

Read more
Confit shoulder of wild boar
Confit shoulder of wild boar
30/10/2014 -

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

Read more