Tabbouleh (lebanese parsley salad)

Step 1/3

• 25 g fine bulgur
• 30 ml olive oil
• 80 ml lemon juice

• bowl (small)

In a small bowl, soak fine bulgur in lemon juice and olive oil for approx. 10 min.

Step 2/3

• 200 g parsley
• 20 g mint
• 1 scallions
• 1½ Tomaten
• ⅜ tsp salt
• ¼ tsp pepper

• cutting board
• knife
• bowl

Remove stems from parsley and mint, then finely chop leaves or use food processor. Slice green onions into fine rings. Quarter tomatoes to remove seeds and wet core, then finely dice them. Add all ingredients to a large bowl and mix well, then season with salt and pepper.

Step 3/3

Add soaked bulgur to the vegetable mixture and toss to combine. Taste Tabbouleh and adjust seasoning with additional salt, pepper, or lemon juice as desired and serve.

Enjoy your meal!