Tabbouleh
Steps
- Rinse 50g of fine bulgur wheat. Cover with 200ml of boiling water and leave for 30 minutes. Drain thoroughly.
- Finely chop 50g of flat-leaf parsley, 50g of mint leaves, and 3 scallions. Deseed and dice 200g of tomatoes.
- Mix the bulgur, herbs and vegetables with the juice of 1 lemon and 3 tablespoons of olive oil. Season with salt and pepper.
