Tabbouleh
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
60
min.
Resting
Ingredients
| 200 g | bulgur |
| 2 | scallions |
| 1 | tomato |
| ½ | cucumber |
| 1 | green chili |
| 30 g | parsley |
| 15 g | mint |
| 15 g | cilantro |
| 1 | lemon |
| 4 tbsp | olive oil |
| salt | |
| pepper |
Metric
Imperial
Utensils
- fine sieve
- heatproof bowl
- cutting board
- knife
- cooking spoon
Nutrition per serving
Cal
325
325
Protein
6g
6g
Fat
16g
16g
Carb
39g
39g
Step 1/3
- 200 g bulgur
- fine sieve
- heatproof bowl
Rinse the bulgur until the water running through it is clear. Place in a large, heatproof bowl and cover with boiling water, approx. a finger’s breadth above the bulgur. Cover for approx. 30 min. or until the water has been absorbed and the bulgur is grainy, loose, and cooked. Uncover and let cool.
Step 2/3
- 2 scallions
- 1 tomato
- ½ cucumber
- 1 green chili
- 30 g parsley
- 15 g mint
- 15 g cilantro
- 1 lemon
- 4 tbsp olive oil
- salt
- pepper
- cutting board
- knife
In the meantime, thinly slice the scallions, core and finely dice the tomato. Finely dice the cucumber and chili, and finely chop the herbs. Juice lemon. Add scallions, tomato, cucumber, chili, herbs, and lemon juice to the bowl with the bulgur. Add olive oil and season with salt and pepper.
in Berlin