{"id":960,"date":"2011-06-11T08:39:48","date_gmt":"2011-06-11T08:39:48","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=960"},"modified":"2011-06-11T08:39:48","modified_gmt":"2011-06-11T08:39:48","slug":"taboule","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=960","title":{"rendered":"Taboul\u00e9"},"content":{"rendered":"<p>Au Liban le taboul\u00e9 se fait avec du boulgour et non du couscous. De plus il est extr\u00eamement vert, riches en herbes, pauvre en c\u00e9r\u00e9ale<\/p>\n<ul>\n<li>6 bouquets de persil<\/li>\n<li>4-5 tomates ou 500 g de tomates cerises<\/li>\n<li>2 oignons nouveaux avec leur tiges<\/li>\n<li>1 bouquet de menthe<\/li>\n<li>40-50 g de boulgour fin (Nous avons utilis\u00e9 un boulgour moyen, le boulgour de petit \u00e9peautre de Haute-Provence, bio, Prim\u00e9al, achet\u00e9 au Petit Paradis \u00e0 Fribourg)<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>3 citrons<\/li>\n<li>Sel et poivre<\/li>\n<\/ul>\n<p>Laver, effeuiller la menthe et le persil<br \/>\nLaver les tomates, les \u00e9p\u00e9piner et les d\u00e9couper en petits d\u00e9s<br \/>\nPresser les citrons, r\u00e9server le jus<br \/>\nR\u00e9server qq d\u00e9s de tomates pour la d\u00e9coration<br \/>\nLaver le boulgour et le faire tremper dans l\u2019eau pendant 1 heure puis l\u2019\u00e9goutter soigneusement en le tordant dans un linge (dans certaines recettes le boulgour n\u2019est pas tremp\u00e9)<br \/>\nM\u00e9langer tous les ingr\u00e9dient dans un grand saladier et rectifier l\u2019assaisonnement.<\/p>\n<p>Pr\u00e9senter dans un plat \u00e0 mezz\u00e9 bas et large et d\u00e9corer de qq quartiers de tomates<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Au Liban le taboul\u00e9 se fait avec du boulgour et non du couscous. De plus il est extr\u00eamement vert, riches en herbes, pauvre en c\u00e9r\u00e9ale 6 bouquets de persil 4-5 tomates ou 500 g de tomates cerises 2 oignons nouveaux avec leur tiges 1 bouquet de menthe 40-50 g de boulgour fin (Nous avons utilis\u00e9 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124,85,68,135],"tags":[133,152,220,94,104],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/960"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=960"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/960\/revisions"}],"predecessor-version":[{"id":961,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/960\/revisions\/961"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}