Apricot & Pistachio Tabule With Orange Blossom

Honey & Co

Posted by Hodder & Stoughton

About

This one is autumnal in flavour, colour and feel, but as it relies on store cupboard ingredients, we enjoy it all year round.

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You Will Need (10 things)

  • 80 g Roasted Pistachios , coarsely chopped
  • 150 g cooked Bulgar Wheat
  • 120 g Dried Apricots , cut into strips (we use scissors)
  • 1 tbsp Orange Blossom Water
  • Zest and juice of 1 Orange(s)
  • 1 tbsp Lemon Juice (about 1/2 lemon)
  • 3 -4 sprigs of Parsley , picked and coarsely chopped
  • 3 -4 sprigs of Mint , picked and coarsely chopped
  • 1 tbsp Olive Oil , plus a little for drizzling
  • A pinch of Salt to taste (only if you feel it is lacking)

Steps (1 step, 15 minutes)

  1. 1

    Set aside 30g of the chopped pistachios
    - you will use them later to sprinkle on top. Place the rest of the pistachios and all the other ingredients apart from the salt in a bowl. Mix well and taste, adding the salt if you feel it needs it. This dish
    can be prepared a few hours in advance of
    eating, but is best kept out of the fridge in the meantime, as chilling would affect the flavour significantly and you would have to re-season before serving.

    Transfer to a serving bowl and sprinkle with the remaining pistachios just before serving, to keep them crunchy.