Herb tabbouleh
A bulgur wheat tabbouleh with tomatoes, parsley and mint.
Active time20 min
CookingNo cooking
Total40 minResting : 30 min
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Ingredients
- 50 g mint
- 60 g spring onions
- 100 g parsley
- 300 g tomatoes
- 200 g fine bulgur wheat
- 80 ml olive oil
- 50 ml lemon juice
Preparation
Put the fine bulgur wheat in a mixing bowl, cover with boiling water and leave to swell for 15 minutes, or follow the packet instructions. Drain thoroughly and leave to cool slightly for 5 minutes.
200 g fine bulgur wheat- mixing bowl
- kettle
- colander
While the bulgur wheat is swelling, wash the herbs, tomatoes and spring onions. Dry and finely chop the herbs, cut the tomatoes into small dice and thinly slice the onions.
50 g mint60 g spring onions100 g parsley300 g tomatoes- knife
- chopping board
Mix the cooled, still warm bulgur wheat with the vegetables and herbs. Add the lemon juice and oil, mix, then leave to stand for 10 minutes before serving.
80 ml olive oil50 ml lemon juice- spoon
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration