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Boulgour with dried apricots

Method


Peel the onion, cut into small cubes and braise in the peanut oil. Add Boulgour, roast a little and deglaze with clear soup.

Cook in a closed saucepan over low heat for about 5 minutes.

Cut the apricots into coarse strips and stir them into the Boulgour with the almond silvers. Let it steep for another 5 minutes.

Season Boulgour with chopped parsley, salt, pepper, ginger and turmeric.

Tip: Serve with steamed vegetables as you like.

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