Food

All green Tabouleh

06/11/15

Made with parsley and bulgur (wheat), this amazing Lebanese and Syrian dish has been mostly misinterpreted and twisted into a horrible magma of wheat semolina, peppers and wet raisins.

If we do not stick to its original version, we might as well just create another version only with green veggies.

Bulgur is replaced by grated cauliflower, the green veggies are fresh and crisp, with some lemon juice to season it all… delicious ! I’ve added small wild asparagus that I’ve found at the market: rejoice dear readers as the asparagus are loaded with vitamins (B1, B2, B3, B6, B9, C, A, E, K), with iron, copper, phosphorus, zinc, manganese, magnesium and selenium.

For 4 people.

INGREDIENTS :

  • 1 medium  size cauliflower, grated thinly (use a food processor).
  • 1 medium size brocoli bouquet, grated thinly.
  • 1 peeled zucchini, diced.
  • The zest of half a lemon and the juice of one whole lemon.
  • 3 tbsp olive oil.
  • 1 cup fresh small green peas (or frozen).
  • 1/3 cup chopped mint leaves.
  • 1/3 cup chopped coriander leaves.
  • 16 small wild asparagus.
  • Guérande salt and pepper.

RECIPE :

  • Steam the wild asparagus, set aside.
  • In a bowl, mix the grated cauliflower and brocoli, the green peas and the diced zucchinis, the mint and coriander.
  • Add the lemon juice and zest, the olive oil, salt and pepper to taste.
  • Top the ‘tabouleh’ with the asparagus and place in the fridge for at least half an hour so the dish is fresh before serving.
  • Enjoy!

    Thepineapplechef (www.thepineapplechef.com)