Tabouleh Oriental Bulgur Salad

Preface

1. The tabouleh is an oriental bulgur salad that is served as a starter or as a snack between meals. The most essential and essential are a lot of tomatoes. Since my garden currently has these in abundance, I have this salad every now and then – because it can be put on very quickly and easily. The typical note of tabouleh is plenty of fresh mint.
2. If you are not cooking with an instant bulgur, then place the bulgur in a fine sieve and rinse with water. The first step is then to heat the vegetable stock. Then take them off the stove to add the bulgur here. You have to let it soak in it for about 20 minutes. The bulgur is perfect for further processing when it has soaked up the vegetable stock at best. To be on the safe side, however, put it again in a sieve to drain the remaining broth.
3. Now the bulgur is seasoned with the fig balsamic vinegar, the lime juice and the oil. Wash and finely chop the parsley and mint. Let it soak for an hour when the chopped herbs are mixed in.
4. Peel the garlic and mash the toes with a fork. Depending on my mood, I cut it into microfine cubes. The tomatoes, cucumber and peppers are washed and also cut into very fine cubes. Mix everything in a bowl and add the listed spices. Just before serving, add the drawn bulgur, stir everything well and season again with salt and pepper and the remaining spices.

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1. If you use light vinegar instead of fig balsamic cream, it will be magical 🙂 The salad appears in a completely different outfit, although it doesn’t taste that much different in terms of taste. You can find the rose blossom syrup in my cookbook folder “Biggi`s Spezial” or under this link >>>>> Rose blossom syrup >>>>> !!! Then I did without a photo series due to the current temperatures 🙂

Bon appetit and culinary greetings your Biggi ♥