ELSABIE’S TABBOULEH
I used last night’s left over Portuguese chicken in this dish.
Bulgur soaked in chicken stock for 20 minutes.
- 1 cup bulgur wheat on 1 cup boiling water (same procedure as couscous, just cover the dish with clingwrap and soak)
- 2 coarsely grated raw baby marrows
- 2 chopped spring onions
- 1 medium tomato, cubed
- garlic chives, feta cubes and chopped mint leaves to taste
- Sauce:
- 100 ml olive (or seed) oil
- lemon juice of half a lemon
- 30 ml rice vinegar
- 15 ml honey
- large pinch of smoked chilli flakes
This would be delicious on a hot summer’s day.
You can also spoon it into red, green or yellow pepper halves to serve as a side salad or light meal.
Recipe and Photo: Elsabie Templeton
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