Bulgur salad – Tabbouleh recipe
A perfect side dish for meat and fish
Bulgur salad (also known as tabbouleh) is not just a simple little salad. It is actually a perfect side dish for meat and fish. The mint and lime transform it into a summer salad that goes particularly well with grilled meats. It can easily be the star salad of a barbecue party, but it won’t be out of place alongside Stuffed chicken breast: with creamy feta cheese and garlic zucchini either. 🙂
e-book (pdf)
Vegetarian Lunch Ideas
If you follow a meat-free or vegetarian diet, you probably know the struggle: it’s hard to find fresh, exciting recipes. You’re tired of the same old fried mushrooms, restaurant options feel boring, and you’re running out of ideas for what to cook at home.
This recipe book brings new inspiration to your kitchen with vegetarian meals for every occasion.
Bulgur salad – Tabbouleh recipe
Ingredients
- 100 g bulgur
- 200 ml water
- 2 coffee spoon salt
- 1 tablespoon olive oil
- 3 bunches of parsley
- 10 fresh mint leaves
- 4 spring onions
- 2 large tomatoes
- juice of 1 lime
- 1 pinch ground black pepper
Instructions
- Pour the water into a pot and bring it to a boil. Add the bulgur and a teaspoon of salt. Stir. Let it cook for 5 minutes, then remove from heat. Cover and let stand for 20-25 minutes. (Stir once or twice.) During this time, the bulgur will absorb the water and soften perfectly.
- Chop the parsley and mint very finely. Thinly slice the spring onion. Cut the tomatoes into small cubes. Put everything in a large mixing bowl. Add the cooled bulgur. Drizzle with olive oil, season with salt and pepper, and flavor with lime juice. Mix thoroughly.
- Tip: It will taste even better if you leave it in the refrigerator for a while.
Calories and macros
Did you like it? There’s more where that came from. 🙂 Sign up for my newsletter!
