Recipe preparation
- 1Pour bulgur into Couscook steam basket and drizzle with 2 tbsp. olive oil. Add salt and pepper generously without stirring.
- 2Pour 1.5 l water into pot. Add one stalk peppermint to water for aroma and set on MEDIUM. Cook bulgur for 25 minutes once water is hot.
- 3When bulgur is cooked, pour into a salad bowl and separate grains with a fork. Empty any remaining water from pot and pour in 1 tbsp. olive oil.
- 4Roughly crush dried fruit. Set Couscook on MEDIUM. When oil is hot, pour in dried fruit, stir and cover.
- 5Grate some lemon/lime zest, then juice and sprinkle bulgur with juice. Mix together herbs and zest, then stir into olive oil to produce vinaigrette.
- 6Pour over bulgur and stir. Serve tabbouleh with dried fruit.
Recipe preparation
- 1Pour bulgur into Couscook steam basket and drizzle with 2 tbsp. olive oil. Add salt and pepper generously without stirring.
- 2Pour 1.5 l water into pot. Add one stalk peppermint to water for aroma and set on MEDIUM. Cook bulgur for 25 minutes once water is hot.
- 3When bulgur is cooked, pour into a salad bowl and separate grains with a fork. Empty any remaining water from pot and pour in 1 tbsp. olive oil.
- 4Roughly crush dried fruit. Set Couscook on MEDIUM. When oil is hot, pour in dried fruit, stir and cover.
- 5Grate some lemon/lime zest, then juice and sprinkle bulgur with juice. Mix together herbs and zest, then stir into olive oil to produce vinaigrette.
- 6Pour over bulgur and stir. Serve tabbouleh with dried fruit.
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