eCook Meal
Exotic Mushroom Tabbouleh
with mixed herbs, dried apricots & toasted almonds
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.
Serving guide
Choose your portion size.
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!
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.75
for 4 servings · R26.44 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Mixed Herbs needs 45 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 30% of packR25.50
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Mixed Exotic Mushrooms
- Dried Apricots
- NOMU Moroccan Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Exotic Mushroom Tabbouleh?
The preparation time for Exotic Mushroom Tabbouleh with mixed herbs, dried apricots & toasted almonds is between 20 and 35 minutes.
What is the total time required to make Exotic Mushroom Tabbouleh with mixed herbs, dried apricots & toasted almonds?
The total time required to make Exotic Mushroom Tabbouleh with mixed herbs, dried apricots & toasted almonds is between 30 and 45 minutes.
How many servings does Exotic Mushroom Tabbouleh provide?
4 servings
What are the main ingredients in Exotic Mushroom Tabbouleh?
Almonds, Baby Tomato, Bulgur Wheat, Dried Apricot, Lemon, Mixed Exotic Mushrooms, Mixed Herbs, NOMU Moroccan Rub, Spring Onion
What is the nutritional information of Exotic Mushroom Tabbouleh?
Calories: 499, Carbs: 92 grams, Fat: grams, Protein: 19.9 grams, Sugar: 15.3 grams, Salt: 295 grams
How do I prepare Exotic Mushroom Tabbouleh?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Exotic Mushroom Tabbouleh?
Almonds, Baby Tomato, Bulgur Wheat, Dried Apricot, Lemon, Mixed Exotic Mushrooms, Mixed Herbs, NOMU Moroccan Rub, Spring Onion
How many calories does Exotic Mushroom Tabbouleh have?
499 calories
How much fat content does Exotic Mushroom Tabbouleh have?
grams