Cashew Tabbouleh with Stewed Vegetables
Bulgur and tender summer vegetables finished with whole cashews and a creamy basil-cashew Parmesan pesto.
This Italian interpretation shifts tabbouleh away from raw herbs and tomatoes toward gently stewed vegetables and a basil pesto. Two distinct cashew portions supply both a creamy sauce and a crisp finish around the fluffy bulgur.
Instructions
- 1
Bring the 500 ml water to a boil in a pot and season with salt. Stir in the bulgur, reduce the heat, and cook for 5 minutes. Cover tightly and leave it to absorb all the remaining water.
5 min
- 2
In a food processor, pulse the 30 g cashews with the Parmesan and garlic until the mixture resembles coarse sand.
- 3
Add the basil and most of the measured olive oil, reserving a small drizzle for the skillet. Blend for a few seconds until smooth, then set the pesto aside.
- 4
Peel and dice the eggplant. Remove the soft central core from the zucchini and cut the firm part into diamond shapes. Cut the baby carrots the same way; peel the yellow pepper and cut it into diamonds.
- 5
Heat the reserved drizzle of oil in a skillet. Add the eggplant, season with salt, and cook for 5 minutes until it starts to soften.
5 min
- 6
Add the zucchini, carrots, and yellow pepper and stew over medium heat for another 5 minutes. Turn off the heat, add the rehydrated bulgur, and toss until evenly combined.
5 min
- 7
Divide the tabbouleh among plates and finish with the basil-cashew pesto and the reserved 100 g cashews. Add optional lemon zest just before serving, if desired.
Ago's Notes
- Keep the two cashew amounts separate: 30 g is blended into the basil pesto, while 100 g is reserved for finishing the tabbouleh.
- The measured 30 ml olive oil flavors the pesto and vegetables; use only a small drizzle in the skillet and add a little more only if the pan is dry.
- The source classifies the dish as lactose-free because aged Parmesan is naturally very low in lactose. It still contains milk protein and is not suitable for a milk allergy.
- Refrigerate for no more than 1–2 days. For a fresher finish, grate a little unwaxed organic lemon zest over the plate just before serving.
Serve cool or at room temperature, keeping the basil pesto in visible spoonfuls and the whole cashews crisp.
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