Bulgur salad – Tabbouleh recipe
A perfect side dish for meat and fish
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 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
1 serving
Energy: 143 calories
Protein: 5 grams
Carbohydrates: 23 grams
Fat: 3 grams