Recipe for tabouleh of coarse bulgur
Tabbouleh is a salad made from bulgur and finely chopped vegetables, originally from Lebanon.
The salad is simple and incredibly tasty, and the fine chopping of the various vegetables allows the different flavors to truly shine.
Tabbouleh is an excellent side dish for many types of meat and fish. Try it, for example, with roasted chicken, where the flavorful salad pairs well with the lean meat.
Ingredients
- 160 gram Bulgur coarse
- 400 gram Water for boiling
- 1 pcs. Stock Cube vegetable
- 1 pcs. Apples
- 10 pcs. Cherry Tomatoes
- 2 pcs. Scallion - Spring Onions
- 45 gram Olive Oil
- 0.5 pcs. Lemon zest and juice
- 7 gram Honey liquid
- 2 cloves Garlic
- 1 bunch Broad leaf parsley
- Spices salt and pepper
Instructions
- Put bulgur and water + vegetable bouillon in a pot.
- Boil the ingredients for 20-25 minutes - check the package instructions.
- Pour the cooked bulgur into a sieve and let it drain.
- Let the bulgur cool down.
- Cut the apple with the peel and cherry tomatoes into tiny cubes.
- Cut the spring onions into thin slices.
- Whisk olive oil, lemon juice, finely grated lemon zest, honey and crushed garlic together in a bowl. Season the dressing with salt and pepper.
- Rinse the parsley well and let it drain. Finely chop it.
- Mix the cooled bulgur with the vegetables and the dressing.
- Fold in chopped parsley into the salad - save a little for garnish.
- Serve the tabouleh in a bowl and garnish with some parsley on top.
