Wallis and Futuna Tabbouleh

Ingredients

In this Wallis and Futuna adaptation of Tabbouleh, we incorporate local ingredients and flavors to give it a unique island twist. The addition of coconut flakes adds a tropical touch, while a hint of chili pepper brings a subtle heat. These modifications infuse the dish with the flavors and essence of Wallis and Futuna cuisine, making it a delightful fusion of Lebanese and island flavors. We alse have the original recipe for Tabbouleh, so you can check it out.

• 1 cup (185g) bulgur wheat 1 cup (185g) bulgur wheat
• 2 cups (470ml) boiling water 2 cups (470ml) boiling water
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (30g) fresh parsley, finely chopped 1 cup (30g) fresh parsley, finely chopped
• 1/2 cup (15g) fresh mint leaves, finely chopped 1/2 cup (15g) fresh mint leaves, finely chopped
• 1/2 cup (40g) red onion, finely chopped 1/2 cup (40g) red onion, finely chopped
• 1/4 cup (20g) coconut flakes 1/4 cup (20g) coconut flakes
• Juice of 2 lemons Juice of 2 lemons
• 3 tablespoons (45ml) olive oil 3 tablespoons (45ml) olive oil
• 1/2 teaspoon chili pepper flakes (optional) 1/2 teaspoon chili pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 240 kcal / 1004 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover the bowl and let it sit for about 20 minutes or until the bulgur is tender and has absorbed the water.
2. 2.
   Fluff the bulgur with a fork and let it cool to room temperature.
3. 3.
   In a separate bowl, combine the cherry tomatoes, parsley, mint, red onion, and coconut flakes.
4. 4.
   In a small bowl, whisk together the lemon juice, olive oil, chili pepper flakes (if using), salt, and pepper.
5. 5.
   Pour the dressing over the tomato mixture and toss to combine.
6. 6.
   Add the cooled bulgur to the tomato mixture and gently toss until all the ingredients are well combined.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Refrigerate for at least 1 hour to allow the flavors to meld together.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until they turn golden brown. This will enhance their flavor and add a delightful crunch to the Tabbouleh.

Tips & Tricks

• For a milder heat, reduce or omit the chili pepper flakes.
• Add a handful of chopped pineapple or mango for an extra burst of tropical sweetness.
• Serve the Tabbouleh with grilled fish or shrimp for a complete island-inspired meal.
• Make a larger batch and keep it refrigerated for up to 3 days for a quick and healthy snack or side dish.
• Experiment with different herbs like cilantro or basil to personalize the flavors.

Serving advice

Serve the Wallis and Futuna Tabbouleh chilled as a refreshing side dish or light lunch. It pairs well with grilled meats, seafood, or as a topping for tacos or wraps. Garnish with a sprig of fresh mint for an extra touch of freshness.

Presentation advice

Present the Wallis and Futuna Tabbouleh in a vibrant serving bowl, allowing the colorful ingredients to shine. Sprinkle some extra coconut flakes on top for added visual appeal. Serve with a side of fresh lime wedges for guests to squeeze over their portions, enhancing the flavors even further.