Lebanese tabbouleh

Lebanese tabbouleh

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This recipe calls for two hours in the refrigerator to rest

Place the bulgur in a bowl of cold water. Soak for 10 minutes. Remove them from the water and squeeze well to remove excess water.

Peel and finely chop the spring onions with some of the green tail. Cut the tomatoes into small cubes. Finely chop mint and parsley, without hull. We need to keep the stems and chop fine. Cut the lemon in two and push it to get the juice.

Add the chopped onion, tomato into very small cubes, chopped herbs, lemon juice, olive oil and bulgur in a saladier.Assaisonnez and mix. Let stand for 2 hours in the refrigerator.
Serve straight from the fridge.
  • 350g bulgur

  • 3 bunch of parsley

  • 2 bunches of mint

  • 5 spring onions

  • 2 lemons

  • 3 tomatoes

  • 12 cl olive oil

  • 2.1 liters of water

  • Salt and pepper

Total time: Preparation + cooking time: 15 minutes
Yield: 4 people

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