Apricot & Pistachio Tabule With Orange Blossom
Extract from Honey & Co • By Itamar Srulovich and Sarit Packer
About
Honey & Co
This one is autumnal in flavour, colour and feel, but as it relies on store cupboard ingredients, we enjoy it all year round.
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Alecia B. favorited Apricot & Pistachio Tabule With Orange Blossom
06 Oct 09:17
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KelliDroze added Apricot & Pistachio Tabule With Orange Blossom to Food
17 Jun 22:06
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Hodder & Stoughton published her project Apricot & Pistachio Tabule With Orange Blossom
17 Jun 14:28
You Will Need
80 g
Roasted
Pistachios
, coarsely chopped
150 g
cooked
Bulgar Wheat
120 g
Dried
Apricots
, cut into strips (we use scissors)
1 tbsp
Orange Blossom Water
Zest and juice of 1
Orange(s)
1 tbsp
Lemon Juice
(about 1/2 lemon)
3
-4 sprigs of
Parsley
, picked and coarsely chopped
3
-4 sprigs of
Mint
, picked and coarsely chopped
1 tbsp
Olive Oil
, plus a little for drizzling
A pinch of
Salt
to taste (only if you feel it is lacking)
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Step 1
Set aside 30g of the chopped pistachios
- you will use them later to sprinkle on top. Place the rest of the pistachios and all the other ingredients apart from the salt in a bowl. Mix well and taste, adding the salt if you feel it needs it. This dish
can be prepared a few hours in advance of
eating, but is best kept out of the fridge in the meantime, as chilling would affect the flavour significantly and you would have to re-season before serving.Transfer to a serving bowl and sprinkle with the remaining pistachios just before serving, to keep them crunchy.
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