About the Recipe
Ingredients
150 g bulgur
2 spring onion stalks
1 lemon
1 tbsp (Provencal) olive oil
3 sprigs of mint
5 sprigs of flat parsley
A handful of pomegranate seeds
1 cucumber
2 tomatoes
1/2 small red onion
Preparation
Bulgur Preparation:
Cook the bulgur according to the instructions on the package. Usually this means you put the bulgur in a bowl, add boiling water (about 1.5 times the volume of the bulgur), cover and leave to stand until the water is fully absorbed and the bulgur is soft. Then let the bulgur cool.
Vegetables Prepare:
Cut the spring onion, cucumber, tomatoes and red onion into small pieces. Finely chop the mint and flat parsley.
Mix:
Mix the cooled bulgur with the chopped vegetables and herbs in a large bowl. Add the pomegranate seeds for a hint of sweetness and colour.
Dressing:
Squeeze the lemon and mix the juice with the olive oil. Season with salt and pepper to taste. Pour the dressing over the tabouleh and mix well.
Serve:
Leave the tabouleh in the fridge for a while to allow the flavours to soak in. Serve cold and enjoy this delicious, refreshing salad!