Lebanese tabbouleh: fragrant and fresh as we love it

Ingredients

• 7 oz bulghur
• 5 tomatoes
• 1 large bunch parsley
• 1/2 bunch mint
• 1 medium onion
• 2 lemons
• 7 tablespoons olive oil
• Salt
• Pepper

Materials

• bowl, salad bowl, knife, chopping board

Preparation

• Rinse the bulghur several times, wring it out, and place it in a bowl.
• Wash and cube the tomatoes.
  Peel and finely chop the onion.
  Add them to the salad bowl and mix.
• Wash and remove the stems from the parsley and mint, then chop and add to the bowl before mixing.
• Squeeze the two lemons and add their juice to the salad bowl. Add the olive oil, salt, and pepper, and mix well.
• Place everything in the fridge for 1 hour.
  
  Enjoy your meal!

Observations

How to Cook Bulghur? Here you don't need to cook the bulghur in a pan of hot water. It will swell during the hour it sits in the fridge, thanks to the lemon juice, olive oil, and tomatoes :-)

Attributes

Questions

Photos of members who cooked this recipe