Tabbouleh a nutritious salad made with soaked bulgur, finely chopped parsley and mint, tomatoes and onion.
Tabbouleh with bulgur
Rated 5.0 stars by 1 users
Cuisine
Middle Eastern
Servings
2
Prep Time
20 minutes
Tabbouleh a nutritious salad made with soaked bulgur, finely chopped parsley and mint, tomatoes and onion.
Ann
Ingredients
-
organic bulgur (soaked, not cooked) 200 g
-
2 ripe tomatoes
-
2 large bunches of parsley
-
1 bunch of mint
-
1 red onion finely chopped
-
salt for taste
-
black pepper for taste
-
sweet pepper 1 tsp
-
extra virgin olive oil 2 tbsp
-
1 lemon (juiced)
Directions
Place bulgur l in a bowl, add enough hot water to cover, then set aside for 30 min or until softened. Rinse and drain well in a sieve . Remove the excess moisture.
Chop the parsley and mint roughly (leaves and stalks). Chop the tomatoes and red onion.
Put the chopped herbs in a large bowl and add the tomato and onion.
Add the lemon juice and olive oil, sweet pepper, salt and pepper. Mix thoroughly and serve.
