Apricot & Pistachio Tabule With Orange Blossom

Honey & Co

https://www.cutoutandkeep.net/projects/apricot-and-pistachio-tabule-with-orange-blossom • Posted by Hodder & Stoughton

This one is autumnal in flavour, colour and feel, but as it relies on store cupboard ingredients, we enjoy it all year round.

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)

Project Budget

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Difficulty

Description

This one is autumnal in flavour, colour and feel, but as it relies on store cupboard ingredients, we enjoy it all year round.

Instructions

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.