a #vegetarian #recipe by #yumandmore

Vegetable Couscous & Bulgur Tabbouleh Salad or Sidedish

Tabbouleh is a traditionally a Middle-Eastern parsley salad but in Europe it is often sold as couscous salad or as a packaged mix & seasoning. In my favorite "Tabbouleh" mix from the market, the spices are mixed with coucous to make a cold salad of it after cooking. Aside from couscous the mix includes : coucous, paprika, almonds, corinths, barberries, curcuma, pepper, coriander, cloves, cardamom, chili, ginger, mace, mint, cinnamon, nutmeg, rose petals, cumin, candied fruit, parsley. I use 1 cup of the mix plus 1 cup of bulgur wheat & fruits & vegetables to give this salad more texture.

Vegetable Couscous & Bulgur Tabbouleh - ingredients: 🍊 1 zucchini, washed, lightly peeled & chopped into cubes 🍊 2 carrots, peeled & thickly gated 🍊 4-5 mushrooms quatered 🍊 1 stock celery, peeled & chopped 🍊 1 orange, washed, zested, peeled & fileted 🍊 2 x 1 TBSP olive oil 🍊 1 shallot finely chopped 🍊 juice of 1 lemon or lime 🍊 300 ml vegetable broth 🍊 1 cup "Tabbouleh" or 1 cup coucous with the dried spices described on the 3rd page 🍊 1 tsp Cajun or chili mix 🍊 fr. ground salt, pepper & chili 🍊 1 cup bulgur wheat 🍊 fresh flat leaf parsley & mint leaves, washed & chopped 🍊 2 TSSP dried mulberries or cranberries optional crunch: 🍊 1 TBSP butter 🍊 1 TBSP sesame seeds 🍊 2 TBSP sliced almonds 🍊 fresh grated ginger

Step-by-step method: πŸ’« In a bowl, mix grated carrots, mulberries or cranberries with the orange filets and juices. Sep aside. πŸ’«Heat 1 TBSP of olive oil in a sautΓ©e pan over medium heat. Aside the spices and couscous or the Tabouleh mix and the bulgur. πŸ’« Stir fry until lighlty roasted and fragrant, about 3-4 minutes. Watch the heat, don't let it burn! Transfer to a bowl and set aside. πŸ’« Return the pan to the heat and add 1 TBSP of olive oil. Add shallots, mushrooms, celery and zucchini. Stir fry 3 minutes, lower heat and add the carrot mixture, stirring well to combine. Cover and simmer 5 minutes.

πŸ’« Uncover and turn up the heat to a gentle boil, Add the couscous and bulgur mixtures , stiry- fry 1 minute. πŸ’« Remove from heat, add the broth. Return to the heat and bring to a boil stirring all along. πŸ’« Cover pot with a clean dishtowel and then the lid. Turn off the heat and let sit in a warm place for 8 minutes or more. πŸ’« If adding the nut cruch, melt butter in a pan (not too hot, do not burn), add sesame seeds, almonds and microplane/finely grate the ginger into the pan. Stir-fry a few minutes until fragrant. Set aside but keep warm. πŸ’« Remove the lid and dishtowel from the pan with the grains. Pour the butter seed mixture and the lemon juice. Use a large-tined fork to mix and fluff the salad. Adjust the seasoning. πŸ’« Sprinkle with chopped herbs and serve hot or or cold, as a salad or side dish.

Just another #seasonal & tasty Yum and More #recipe! Discover more #yumandmore #recipes, #reviews & #travel posts on my #blog FB, IG, Tw, G+, Pin @yumandmore #couscous #vegetables #fruit #salad #stellerstories #grains #food #foodphotography

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