Apricot & pistachio tabule with orange blossom

Name: Apricot & pistachio tabule with orange blossom
Cuisine: Asian
Ingredients: 120 g dried apricots, cut into strips (we use scissors); 3–4 sprigs of parsley, picked and coarsely chopped; 80 g roasted pistachios, coarsely chopped; 1 tbsp orange blossom water; 150 g cooked bulgar wheat; a pinch of salt to taste (only if you feel it is lacking); zest and juice of 1 orange; 3–4 sprigs of mint, picked and coarsely chopped; 1 tbsp olive oil, plus a little for drizzling; 1 tbsp lemon juice (about ½ lemon)

Preparation info

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

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

Ingredients

80 g roasted pistachios, coarsely chopped
150 g cooked bulgar wheat
120

Asia
Turkey
Israel
Autumn
Mediterranean
Vegan

Method

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 signifi