Fruit and Nut Chermoula Tabbouleh
After a long winter of heavy soups and stews, this is a great lunch in anticipation for spring. It's fresh, light and healthy. Our North African Chermoula dressing with it's bold lemon flavor goes perfectly in this recipe.
1 cup Bulgar
2 1/4 cup boiling water
1 large bunch parsley chopped (approx. 1 1/2 cups)
3/4 cup chopped mint
1/2 medium onion minced
1 clove garlic minced
1/2 english cucumber chopped
10 almonds rough chopped (add more if desired)
1/3 cup dried cherries (add more if desired)
1/3 cup dried apricots (add more if desired)
1/3 cup of North African Chermoula Dressing
1 1/2 lemons juiced
1/4 cup olive oil
1/2 teaspoon salt and pepper (add to taste as desired)
Boil water on stove top. Add bulgur to boiling water, turn heat off and let sit with lid on for 20 minutes.
Then drain in fine mesh strainer.
In a large bowl, Add your bulgur, chopped parsley, mint, garlic, onions, cucumber, almonds, dried apricots and cherries.
Add North African Chermoula dressing, lemon juice and olive oil to bowl and mix together. Season with salt and pepper.
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