in Recipes

Tabbouleh with peppers, cucumber, fresh mint and parsley

Spread the love

Ingredients for 4 servings:

  • 1 lemon(s), the juice
  • 1 cup bulgur (approx. 80 g)
  • 1 cup olive oil
  • Tabasco
  • 4 tomatoes
  • 1 red bell pepper(s)
  • 1 cucumber(s)
  • 1 bunch of spring onions
  • ½ bunch flat-leaf parsley
  • 2 bunches of mint
  • 100 ml water

Instructions

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

Bring the juice of one lemon to a boil with 100 ml of water and season generously with salt and Tabasco. Add the bulgur, stir, remove from the heat, and let it swell, covered. Halve and deseed the tomatoes to prevent the salad from becoming too mushy. Quarter and deseed the bell peppers. Peel and deseed the cucumber and cut into 1 cm cubes. Slice the spring onions (green parts only) into small rings. Pluck and finely chop the parsley and mint. Mix everything together and season with oil, salt, and Tabasco.

Facebook Comments

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.

Hidden Vanilla Crescents – Vanilla Crescent Tiramisu

Persian Saffron Chicken