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Cashew Tabbouleh · GialloZafferano.com

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  Speaker 1: Cashew tabule is a light, fresh, Middle Eastern style salad.
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  Speaker 1: It combines tender vulgar wheat, sauteed vegetables, crunchy cashews, and
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  Speaker 1: a creamy basil and cashew pesto. It works well as
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  Speaker 1: a summer main dish or as part of a Mediterranean spread.
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  Speaker 1: For four servings. Preparation time twenty five minutes, cooking time
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  Speaker 1: fifteen minutes. Ingredients for the salad bulgar one and one
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  Speaker 1: half cups two hundred fifty grams water, two cups five
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  Speaker 1: hundred milliliters cashews, three and one half ounces one hundred
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  Speaker 1: grams yellow bell peppers, zero point seven cup one hundred
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  Speaker 1: grams zucchini, zero point eight cup one hundred grams eggplant,
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  Speaker 1: one and one quarter cups one hundred grams baby carrots,
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  Speaker 1: three and one half ounces one hundred grams extra virgin
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  Speaker 1: olive oil as needed for sauteeing, fine salt as needed.
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  Speaker 1: Ingredients for the cashew pesto fresh basil leaves, two cups
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  Speaker 1: fifty grams cashews, one point one ounces, thirty grams extra
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  Speaker 1: virgin olive oil, two tablespoons thirty mili liters garlic, one clove,
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  Speaker 1: fine salt to taste. Parmigiano rigiano pido cheese zero point
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  Speaker 1: seven ounces twenty grams. Start with the bulgar. Pour five
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  Speaker 1: hundred milliliters about two and one eighth cups of water
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  Speaker 1: into a pot. Add salt, and bring the water to
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  Speaker 1: a boil. When the water boils, add the bulgar. Cook
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  Speaker 1: over low heat for five minutes, stirring occasionally. After five minutes,
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  Speaker 1: turn off the heat. Cover the pot with plastic wrap
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  Speaker 1: and let the bulgar rest until it absorbs all the liquid.
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  Speaker 1: Set it aside. Prepare the cashew pesto. Place thirty grams
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  Speaker 1: of cashews in a food processor. Add the parmigano ridgiano
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  Speaker 1: cheese and in the peeled garlic clove. Blend until the
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  Speaker 1: mixture has a sandy crumbly texture. Add the basal leaves.
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  Speaker 1: Pour in two tablespoons thirty milliliters of extra virgin olive oil.
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  Speaker 1: Blend again for a few seconds until you obtain a smooth,
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  Speaker 1: creamy pesto taste, and adjust with fine salt if needed.
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  Speaker 1: Set the pesto aside. Prepare the vegetables. Peel the eggplant
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  Speaker 1: and cut it into chunks. Take the zucchini, remove the
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  Speaker 1: central part with the seeds and discard that part. Cut
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  Speaker 1: the zucchini on the diagonal into diamond shaped pieces. Take
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  Speaker 1: the baby carrots and cut them in the same diagonal
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  Speaker 1: diamond shape. Peel the yellow bell peppers, remove seeds and
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  Speaker 1: inner ribs, and cut the peppers into diamond shaped pieces.
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  Speaker 1: Cook the vegetables. Heat a drizzle of extra virgin olive
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  Speaker 1: oil in a large skillet over medium heat. Add the
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  Speaker 1: eggplant chunks, season with fine salt. Cook for about five minutes,
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  Speaker 1: stirring until the eggplant softens. Add the zucchini pieces, the
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  Speaker 1: carrot pieces, and the bell pepper pieces to the skillet.
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  Speaker 1: Cook together over medium heat for another five minutes, stirring
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  Speaker 1: until the vegetables are slightly tender but still colorful. Combine
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  Speaker 1: the bulgar and vegetables. Add the rehydrated bulgar to the
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  Speaker 1: skillet with the cooked vegetables. Mix well so the bulgar
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  Speaker 1: absorbs the cooking flavors and the vegetables are evenly distributed.
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  Speaker 1: Taste and a just salt if needed. Turn off the
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  Speaker 1: heat and let the mixture cool slightly. Plait the cashew tobuula.
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  Speaker 1: Divide the bulgar and vegetable mixture among serving plates, or
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  Speaker 1: place it in a large serving bowl. Spoon the basil
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  Speaker 1: and cashew pesto on top, distributing it evenly. Finish by
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  Speaker 1: adding the remaining cashews one hundred grams on top to
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  Speaker 1: give crunch to the dish. Cashew Tboule keeps in the
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  Speaker 1: refrigerator for one to two days. Cover it well and
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  Speaker 1: chill it before serving so the flavors blend and the
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  Speaker 1: salad stays fresh.