John Myers
Ingredients for 4 servings:
- 1 tsp cumin powder
- 1 tsp harissa
- 500 ml orange juice
- 1 pinch of salt
- 200 g bulgur
- 4 tbsp white wine vinegar
- pepper
- 8 tbsp olive oil
- 40 g raisins
- 60 g cashew nuts
- 250 g tomatoes
- 4 spring onions
- 500 g cucumber(s)
- 1 bunch of parsley
- 3 tbsp lemon juice
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
with harissa, raisins and cashew nuts
Combine the orange juice, cumin, and harissa in a saucepan, bring to a boil, and add a little salt. Stir in the bulgur, cover, and simmer on low heat for 25-30 minutes. Once the bulgur has cooled slightly, stir in the vinegar with a little salt and pepper, and gradually add the oil. Mix the vinaigrette with the bulgur and let it steep for about 1 hour. Soak the raisins in warm water. Roughly chop the tomatoes. Slice the spring onions diagonally into rings. Quarter the cucumber lengthwise and cut into pieces. Chop the parsley. Drain the raisins. Mix the raisins, spring onions, tomatoes, cucumber, cashews, and parsley with the bulgur. After letting it steep for a short time, stir in the lemon juice just before serving. Season to taste with salt and pepper, if desired.
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