Pistachio and Green Olive Tabbouleh
200g raw unsalted pistachio kernels
100g course burghul
1 cup flat leaved parsley, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
150g Sicilian green olives, pitted and chopped
2 garlic cloves, minced
Rind and juice of 1 Lemon
2 tbsp olive oil
Place burghul in a bowl and cover with boiling water. Stand till tender (approx 30min).
Roast pistachios in a sandwich toaster or on an oven tray till golden. Cool then coursely chop.
Drain burghul and combine with remaining ingredients. Season to taste.
Serve as a salad, or as a side with Twelve Hour Roasted Saltbush Lamb.