A recipe for fall tabbouleh with bulgur, mushrooms, sundried tomatoes and squash seeds
10 semi-dried tomatoes in oil
6 tbsp. olive & pumpkin seed vegetable oil
8 black Kalamata olives
350 g of bulgur
3 bunches of flat parsley
6 heads of button mushrooms
1 tbsp. toasted pumpkin seeds.
Put the bulgur in a large dish. Cover it with cold water. Let it swell for 30 minutes, airing it from time to time with a fork.
In the meantime, wash, dry and remove the parsley bunches and chop them.
Dice the mushrooms, candied tomatoes and olives.
Squeeze the lemon juice. Salt and pepper the bulghur, pour the lemon juice and olive oil & pumpkin seed.
Add the chopped parsley, mix well and leave to rest in the fridge for 1 hour before serving.
Sprinkle with pumpkin seeds just before serving.