Dish up a generous helping of fluffy bulgur wheat, a mixed herb medley, sweet dried apricots, toasted almonds, and golden mushrooms. Add some extra zing with a final squeeze of fresh lemon.
Exotic Mushroom Tabbouleh
Exotic Mushroom Tabbouleh
with mixed herbs, dried apricots & toasted almonds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Bulgur Wheat
- Dried Apricots
- Lemon
- Lemons
- Mixed Exotic Mushrooms
- Mixed Herbs
- NOMU Moroccan Rub
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BEGIN WITH BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of salted, boiling water. Add a drizzle of oil and stir through with a fork. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
A MEDLEY OF FRESH FLAVOURS
Rinse and quarter the baby tomatoes. Rinse, pick, and roughly chop the mixed herbs. Rinse and thinly slice the spring onion. Cut the lemon into wedges. Roughly chop the dried apricots. Cut the mushrooms into bite-sized pieces.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
GO FOR GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces for 5-6 minutes until golden, shifting as they colour. In the final minute, baste with the NOMU rub. Remove from the pan and season.
COMBINE BEFORE YOU DINE
In a large salad bowl, combine the cooked bulgur, the quartered baby tomatoes, the chopped herbs, ¾ of the sliced spring onion (to taste), ½ the chopped dried apricots, ½ the toasted almonds, a squeeze of lemon juice, a drizzle of olive oil, a sweetener of choice, and seasoning.
TIME FOR TASTY TABBOULEH!
Plate up a generous helping of the herby tabbouleh and scatter over the golden mushrooms. Sprinkle over the remaining apricots, toasted almonds, & spring onion. Serve with any remaining lemon wedges. Good job, Chef!
Bulgur Wheat - 100ml
Baby Tomatoes - 80g
Mixed Herbs - 12g
Spring Onion - 1
Lemon - 1
Dried Apricots - 20g
Mixed Exotic Mushrooms - 125g
Almonds - 10g
NOMU Moroccan Rub - 5ml
BEGIN WITH BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of salted, boiling water. Add a drizzle of oil and stir through with a fork. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
A MEDLEY OF FRESH FLAVOURS
Rinse and quarter the baby tomatoes. Rinse, pick, and roughly chop the mixed herbs. Rinse and thinly slice the spring onion. Cut the lemon into wedges. Roughly chop the dried apricots. Cut the mushrooms into bite-sized pieces.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
GO FOR GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces for 5-6 minutes until golden, shifting as they colour. In the final minute, baste with the NOMU rub. Remove from the pan and season.
COMBINE BEFORE YOU DINE
In a large salad bowl, combine the cooked bulgur, the quartered baby tomatoes, the chopped herbs, ¾ of the sliced spring onion (to taste), ½ the chopped dried apricots, ½ the toasted almonds, a squeeze of lemon juice, a drizzle of olive oil, a sweetener of choice, and seasoning.
TIME FOR TASTY TABBOULEH!
Plate up a generous helping of the herby tabbouleh and scatter over the golden mushrooms. Sprinkle over the remaining apricots, toasted almonds, & spring onion. Serve with any remaining lemon wedges. Good job, Chef!
Bulgur Wheat - 200ml
Baby Tomatoes - 160g
Mixed Herbs - 24g
Spring Onion - 1
Lemon - 1
Dried Apricots - 40g
Mixed Exotic Mushrooms - 250g
Almonds - 20g
NOMU Moroccan Rub - 10ml
BEGIN WITH BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of salted, boiling water. Add a drizzle of oil and stir through with a fork. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
A MEDLEY OF FRESH FLAVOURS
Rinse and quarter the baby tomatoes. Rinse, pick, and roughly chop the mixed herbs. Rinse and thinly slice the spring onions. Cut the lemons into wedges. Roughly chop the dried apricots. Cut the mushrooms into bite-sized pieces.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
GO FOR GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces for 6-7 minutes until golden, shifting as they colour. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan and season.
COMBINE BEFORE YOU DINE
In a large salad bowl, combine the cooked bulgur, the quartered baby tomatoes, the chopped herbs, ¾ of the sliced spring onion (to taste), ½ the chopped dried apricots, ½ the toasted almonds, a squeeze of lemon juice, a drizzle of olive oil, a sweetener of choice, and seasoning.
TIME FOR TASTY TABBOULEH!
Plate up a generous helping of the herby tabbouleh and scatter over the golden mushrooms. Sprinkle over the remaining apricots, toasted almonds, & spring onion. Serve with any remaining lemon wedges. Good job, Chef!
Bulgur Wheat - 300ml
Baby Tomatoes - 240g
Mixed Herbs - 36g
Spring Onions - 2
Lemons - 2
Dried Apricots - 60g
Mixed Exotic Mushrooms - 375g
Almonds - 30g
NOMU Moroccan Rub - 15ml
BEGIN WITH BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of salted, boiling water. Add a drizzle of oil and stir through with a fork. Cover and steam for 15-20 minutes until cooked. Fluff up with a fork, cover, and set aside.
A MEDLEY OF FRESH FLAVOURS
Rinse and quarter the baby tomatoes. Rinse, pick, and roughly chop the mixed herbs. Rinse and thinly slice the spring onions. Cut the lemons into wedges. Roughly chop the dried apricots. Cut the mushrooms into bite-sized pieces.
ALL OF THE ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
GO FOR GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the mushroom pieces for 6-7 minutes until golden, shifting as they colour. You may need to do this step in batches. In the final minute, baste with the NOMU rub. Remove from the pan and season.
COMBINE BEFORE YOU DINE
In a large salad bowl, combine the cooked bulgur, the quartered baby tomatoes, the chopped herbs, ¾ of the sliced spring onion (to taste), ½ the chopped dried apricots, ½ the toasted almonds, a squeeze of lemon juice, a drizzle of olive oil, a sweetener of choice, and seasoning.
TIME FOR TASTY TABBOULEH!
Plate up a generous helping of the herby tabbouleh and scatter over the golden mushrooms. Sprinkle over the remaining apricots, toasted almonds, & spring onion. Serve with any remaining lemon wedges. Good job, Chef!
Bulgur Wheat - 400ml
Baby Tomatoes - 320g
Mixed Herbs - 45g
Spring Onions - 2
Lemons - 2
Dried Apricots - 80g
Mixed Exotic Mushrooms - 500g
Almonds - 40g
NOMU Moroccan Rub - 20ml
Woolies Products in this dish
