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Tabbouleh
30 min · 4 servings
Ingredients
fine bulgur
60 gparsley
3 bunchfresh mint
0.5 bunchtomatoes
3 pcsgreen onions
0.5 bunchlemon
1 pcsolive oil
5 tbspsalt
to tasteHow to cook
1
Bulgur
Rinse the bulgur, cover with hot water by 1 cm and leave until swollen. Drain off any excess water and squeeze dry.
2
Herbs
Pat the parsley and mint dry, remove the thick stems and chop very finely with a sharp knife.
The herbs must be completely dry and the knife sharp, or they bruise and the salad turns watery. Don't use a blender.
3
Tomatoes
Finely dice the tomatoes and drain off the juice. Finely chop the green onions.
4
Dressing
Squeeze the lemon and whisk the juice with the olive oil and salt.
5
Assembly
Combine the herbs, bulgur, tomatoes and green onions, pour over the dressing and toss. Let it sit for 5 minutes, then taste for salt and lemon. Done!
Cook it step by step, with a timer, in the app