Tabbouleh with Crab Meat and Fennel

Salads • Turkish

Time 30 minutes

Ingredients 17

Servings 8

Description

The combination of herbs is entirely optional. You can stick to just parsley or just cilantro. Mint and onion are more like complements to this salad. If you don't have a mix of quinoa and bulgur, I used a ready-made mix consisting of 80% bulgur and 20% quinoa. I think the ratio can be different, but the weight of bulgur should be greater. You can mix quinoa and bulgur in any ratio that seems fair to you.

Ingredients

Cilantro 1 bunch
Canned Crabs 1 can
Orange Bell Peppers 1 piece
Fennel 1 piece
Courgette ½ piece
Marinated cherries 5 oz
Fresh Mint 1 bunch
Parsley 1 bunch
Chives 1 bunch
Nigella Seeds 1 tablespoon
Marinated mini artichokes 0 oz
Toasted Cumin Seeds 2 tablespoons
Lemon 1 piece
Olive Oil 0 fl oz
Green peppercorns 5 pieces
Quinoa 0.1 cup
Bulgur ½ cup

Step-by-Step Guide

Step 1

Mix bulgur and quinoa in a 4:1 ratio. You can cook them separately or together.

Step 2

Boil the quinoa and bulgur mixture according to the package instructions and cool to room temperature.

Step 3

Drain the liquid from the can of crab meat and flake it with a fork.

Step 4

Grate the fennel on a fine grater.

Step 5

Finely chop the zucchini, bell pepper, and cherry tomatoes. The finer, the better.

Step 6

Remove the stems from the mint and parsley, and remove the roots from the cilantro; the stems of the cilantro can be used as they are soft enough.

Step 7

Chop all the herbs, including the chives (which can easily be replaced with regular green onions, but chives fit better in the ideology of tabbouleh), very finely. The key here is to take your time. Tabbouleh was created by people in the East, who are not prone to haste.

Step 8

Remove the artichokes from the oil and chop them finely.

Step 9

Combine all the herbs, crab meat, tomatoes, bell pepper, zucchini, fennel, and all the finely chopped greens in a large salad bowl.

Step 10

Size matters; you will need space to mix well.

Step 11

Toast the fennel and cumin seeds in a dry skillet until fragrant. It's better to do this over low heat to prevent burning.

Step 12

Crush the seeds in a mortar with a pinch of salt and the green peppercorns.

Step 13

For the dressing, squeeze the juice from half a lemon and mix it in a glass jar with olive oil and cumin.

Step 14

Seal the jar with a lid and shake well.

Step 15

Add the bulgur and quinoa to the vegetables and herbs, drizzle with the dressing, and mix well.