Autumn is well and truly here in Sydney. Daylight savings has ended and the fruit and veggie shops are brimming with a whole new range of Autumn seasonal produce. Tabbouleh is great classic Middle Eastern dish which a vibrant and fresh. The traditional recipe is great but I always like to increase the veggie content in my dishes and adding roast veggies is a great way to bulk up this dish from a side to the main event.

roast veggies 

Autumn Roast Veggie Tabbouleh
Write a review
Print
Ingredients
  1. 1/2 cup bulgur (cracked wheat)
  2. water for soaking
  3. 12 brussels sprouts
  4. 2 bulbs of fennel
  5. 3 cloves of garlic
  6. 1 tablespoon olive oil
  7. 4 tablespoons water
  8. 1 organic un-waxed lemon
  9. 1 tablespoon extra virgin olive oil
  10. 1 large bunch of parsley
  11. 1 medium bunch of mint
  12. salt and pepper
Instructions
  1. Soak the bulgur in a sealed glass container covered in cold water over night.
  2. Pre-heat your oven to 180degC.
  3. Prepare the veggies by finely slicing the fennel bulbs and the brussels sprouts in half.
  4. Add the sliced veggies to a baking dish with 1 tablespoon or olive oil and the four tablespoons of water.
  5. Toss well so that the veggies are coated.
  6. Add the three whole cloves of garlic to the baking dish with the skin still on.
  7. Cover the baking dish with a lid or aluminium foil and bake for 30 minutes.
  8. After 30 minutes, remove the lid, stir and return to the oven for a further 10 minutes.
  9. Remove from the oven and take out the cloves of garlic.
  10. Drain the water off the soaked bulgur and add to the baking dish with the veggies.
  11. Squeeze the roasted garlic cloves from their skins into a mortar and pestle and grind with 1/4 of a teaspoon of lemon zest, the juice of the lemon and the 1 tablespoon of extra virgin olive oil.
  12. Finely chop the herbs and add to the baking dish, drizzle in the roast garlic dressing, season with salt and pepper and stir well.
  13. Cover the dish and allow to stand, for the flavours to combine, for an hour before serving.
  14. Serve with crispy sliced cucumbers and brightly coloured tomatoes.
  15. This dish would work beautifully with a side of falafel and hummus.
Veggies & Me https://www.veggiesandme.com/
tabouli
TABBOULEH