Moroccan · Salad

Mushroom Tabbouleh in preserved lemon and olive

A aromatic take on Mushroom Tabbouleh, built on preserved lemon and olive and finished the way we like it. Ready in about 1 hr and easily enough for 8 people.

4.5 from 2,538 cooks

Prep25 min

Cook35 min

Serves8

LevelMedium

Members' recipe

Mushroom Tabbouleh in preserved lemon and olive

Ingredients

400gmixed mushrooms
to tasteblack pepper
4 clovesgarlic
1 large, choppedonion
1 tsppreserved lemons

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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