Taboulé with cherries

Taboulé is traditionally eaten as an appetizer or side dish in Lebanese cuisine. But this nutritious dish can certainly be eaten as a main meal. Plus, you can combine the main component bulgur with every vegetable and fruit you desire. 

Ingredients for 2 persons

120g uncooked bulgur

150g haricots verts | 5 radishes | 60g cherries, pitted and halved

40g pistachios, chopped | 20g hazelnuts, chopped

a small bunch of basil | a handfull fresh parsley

1 tbsp extra vergine olive oil | 2 tbsp red wine vinegar

1/2 tsp ground fennelseeds | pinch of black pepper | pinch of chili pepper

Bring 300ml water to a boil in a small saucepan. When the water is boiling, add the bulgur and let boil for 15 minutes until the bulgur has absorbed the water. Remove from heat and let cool down slightly. Heat 1 tbsp olive oil in a pan and stir-fry the haricots verts on high heat for 2 minutes. Cut the radishes in small slices. In a large mixing bowl, mix the bulgur with the haricots verts, radishes, olive oil, red wine vinegar, halved cherries, chopped pistachios and hazelnuts, parsley and basil. Season with ground fennelseeds and pepper. Serve this taboulé with falafel or grilled Halloumi.