Ideal for summer and known for its thousand and one combinations, tabbouleh never ceases to surprise us. This time, thanks to this recipe with rabbit, zucchini, and dried fruits.
Cut the zucchini into very small cubes. Cut the dried apricots into small pieces.
Bring a large pot of salted water to a boil. Add the bulgur. After 5 minutes of cooking, add the diced zucchini and the sliced rabbit and cook for another 5 minutes. Add the raisins and dried apricots, mix well, and then drain in a colander.
Pour into a bowl and let cool before adding the olive oil, grated zest and juice of the lemon, the peeled and finely chopped onion, the chopped tomatoes, the almonds and pistachios, as well as the chopped mint and parsley leaves. Mix and serve.
Tip: prepare the tabbouleh in advance and let it sit in the refrigerator for a few hours before serving for a fresh and tasty experience.
0 servings
4
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EN