Fish & Shellfish
Vegetarian & Vegan
I’ve started using bulgur wheat in place of couscous recently and I really like it. It’s the ingredient that’s used in tabbouleh and it works really well in all sorts of other salads too. I made this recipe to eat at room temperature on what is suspect was the last of the days sunny and warm enough to eat lunch in the garden this year, and I enjoyed it so much that I then made it again a couple of days later. That time, I served it warm with the Lemon Chicken recipe from a previous post: https://a-cooks-plot.blogspot.com/2018/08/chillies-sumac-and-thyme.html and it made a really delicious combination.
If you are in Kent this weekend, you can see me demonstrating the tomato technique in this recipe at the Tunbridge Wells Food And Drink Festival - I’ll be in the Cookery Theatre at 3pm!
Pout the hot stock over the bulgar in a bowl, cover with cling film and leave to stand for 20 mins. Meanwhile - and this is a really clever trick! - rub the beef tomato over the coarse side of a flat or box grater over a small bowl. The flesh will drop into the bowl to form a kind of instant sauce, while the skin will stay in your hand. Mix the 'sauce' with the bulgar, along with the other two tomatoes (chopped), the grated apple, lemon juice and almonds. Garnish with coriander and serve warm or at room temperature.