in Africa, Greece, Turkey

Parsley salad

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Ingredients for 4 servings:

  • 200 g bulgur, fine
  • 2 bunch parsley, flat
  • ¼ bunch mint, fresh
  • ½ bell pepper(s), green
  • 0.33 chili pepper(s), green hot
  • ½ cucumber(s), green
  • 1 large tomato(s)
  • 6 tbsp lemon juice
  • 4 tbsp oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tabbouleh

Soak the bulgur in warm water for 20 minutes. Wash, dry, and finely chop the herbs. Wash the vegetables and cut them into small pieces. Drain the bulgur, mix with the herbs, and season with lemon juice, oil, salt, and pepper. Then add the diced vegetables. I often expand the dish with other vegetables I have on hand. You can also use couscous instead of bulgur; it tastes good too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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