Tabbouleh

Ingredients for 4 servings:

• 220 ml water
• 160 g bulgur or instant couscous
• 1 tbsp olive oil
• 20 g butter
• 4 sprigs of mint
• 8 stalks of flat-leaf parsley
• 1 tbsp sultanas
• 1 tbsp almond flakes
• 1 large chili pepper(s), red, mild, or half a red bell pepper
• 2 tbsp honey (acacia)
• 1 tbsp spice mix (Ras el Hanout)
• 30 ml lemon juice
• 60 ml olive oil
• Salt
• pepper
• Berries, pink

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

… fits particularly well with stories from the Arabian Nights!

Pour boiling water over the bulgur and let it swell for 5-7 minutes. Stir in 1 tablespoon of olive oil and the butter. Crumble the bulgur either with a fork or between your fingers and let it cool. Pick the mint and parsley leaves and cut them into strips. Reserve a few leaves for decoration. Scrape the seeds from the chili pepper and finely chop the pepper. Mix with the remaining ingredients and let it steep for at least 25 minutes. Then season with salt and pepper. Finally, sprinkle with pink peppercorns and garnish with mint and parsley. Tip: You can also use millet instead of bulgur or couscous.