John Myers
Tabouleh – Bulgur Salad
The perfect tabouleh – bulgur salad recipe with a picture and simple step-by-step instructions.
- 175 g Fine-Grain bulgur – wheat meal
- 750 ml Vegetable broth
- 1 bunch Flat-Leaf parsley, finely chopped
- 2 fixed Tomatoes, peeled and finely diced
- 5 Spring onions, nicely cleaned and cut into fine rings
- 3 tbsp Olive oil
- 3 tbsp Lemon juice
- Salt pepper
- … und falls man sie mag und im Winter auftreiben kann:
- 1 bunch Mint, finely chopped
- First wash the bulgur and bring it to the boil in vegetable stock, which is conveniently located in a saucepan, and let it simmer for about 10 minutes with a gentle smile.
- Then pour over a sieve.
- The best way to make the most of the cooking time is to devote yourself to cleaning and chopping vegetables and herbs.
- Remove everything from the spring onions that appear to be inedible and unsightly (roots, wilted and limp leaves, etc.) and cut into fine rings with the help of a cutting knife.
- The tomatoes are stripped of the stem base, cut into a cross shape and, after a bath in boiling water, “stripped”, then cut into fine cubes with the aid of the said knife.
- Chop, cut or weigh the parsley and – if you like – the mint very finely.
- Mix all ingredients with olive oil, lemon juice and spices in a bowl, season to taste and serve.
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