‘Tabouleh’ is divine… when well executed ! Made of parsley and bulgur (actually it’s wheat), this amazing Lebanese and Syrian dish has been mostly misinterpreted and twisted into an horrible magma of wheat semolina, peppers and wet raisins. If we do not stick to its original version, we might as well just create another version only with green veggies. Bulgur is replaced by grated cauliflower, the green veggies are fresh and crisp, with some lemon juice to season it all….delicious ! I’ve added small wild asparagus that I’ve found at the market: rejoice dear followers as the asparagus is loaded with vitamins (B1, B2, B3, B6, B9, C, A, E, K), with iron, copper, phosphorus, zinc, manganese, magnesium and selenium. Ingredients:
- 1 medium size cauliflower, grated thinly (use a food processor)
- 1 medium size brocoli bouquet, grated thinly
- 1 peeled zucchini, diced
- the zest of half a lemon and the juice of one whole lemon
- 3 tbsp olive oil
- 1 cup fresh small green peas (or frozen)
- 1/3 cup chopped mint leaves
- 1/3 cup chopped coriander leaves
- 16 small wild asparagus
- Guérande salt and pepper
Recipe:
- Steam the wild asparagus, set aside
- In a bowl, mix the grated cauliflower and brocoli, the green peas and the diced zucchinis, the mint and coriander
- Add the lemon juice and zest, the olive oil, salt and pepper to taste
- Top the ‘tabouleh’ with the asparagus and place in the fridge for at least half an hour so the dish is fresh before serving
Enjoy!