Recipe By Jaxters
Ref: 906
Heading: Side Dishes
Cuisine: African/Moroccan
Food Type: Vegan
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
100 g
Uncooked Bulgur wheat
100 g
Fresh Parsley finely chopped
40 ml
Extra virgin olive oil
25 g
Fresh coriander finely chopped
15 g
Fresh mint finely chopped
1 Cucumber med diced
1 Tomato med finely chopped
6 Spring onion finely chopped
1 Pomegranate fruit
1 Garlic clove finely grated
1 Lemon juiced
1/2 tsp
Salt
Method
Step 1
First cook the bulgur wheat, place in a saucepan & cover 3 cm of water over the top of the wheat add a little salt & simmer for 15 mins, then turn off the heat & let it rest in the water for a further 20 mins, if it starts to dry out add more boiling water from the kettle, when done pour into a colander & allow to go cold.
Step 2
You can chop the fresh herbs in a food processor but not too much as they will turn to paste, what you need is a course crumb texture.
Step 3
Next place cut pomegranate in half & knock out the seeds with a wooden spoon into a good sized bowl, then add all of the rest of ingredients into the bowl & fold together, then let it rest for 20 mins at room temperature.
Suggestion & Tips
Will keep in the fridge for 3 day but let it come to room temperature before serving.