Tabbouleh with courgettes and prunes
Ingredients
For
4
personnes
- 125g of a mixture of bulgur and quinoa
- 2 courgettes
- 4 tablespoons of mild-flavoured olive oil (PDO Nice)
- 2 spring onions
- 2 limes
- 150g pitted prunes
- 15 pink radishes
- 4 sprigs of mint
- 4 sprigs of flat-leaf parsley
- Salt, pepper
Tip
I adapt this recipe depending on the grains I have in my cupboard: couscous, wheat grains, 100% quinoa…
Instructions
- Bring a large saucepan of salted water to the boil. Add the bulgur and quinoa mixture and cook for the time stated on the packet (about ten minutes).
- Dice the courgettes into small cubes and add them to the pan for the last 2 minutes of cooking.
Drain everything and rinse under cold water. Place in a salad bowl, add the olive oil and stir well.
- Finely chop the onions, including the stalks. Cut the prunes into pieces and the radishes into rounds. Add them to the salad bowl.
- Zest a lime and cut the segments into small pieces, then add them to the mixing bowl along with the juice of half a further lime.
- Finely chop the mint and parsley leaves with a knife, add them to the salad bowl and stir everything together very gently, then season with salt and pepper. Leave to marinate in the fridge for 30 minutes before serving.
Tip
I adapt this recipe depending on the grains I have in my cupboard: couscous, wheat grains, 100% quinoa…
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
You might also be interested in
Cream of courgette soup with a subtle hint of olive oil