Ingredients
- 60 g fine bulgur
- 2 large bunches fresh parsley
- 1 bunch mint
- 3 ripe tomatoes
- 4 scallions
- Juice of 2 lemons
- 60 g olive oil
- Salt and pepper to taste
Step-by-step
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- Soak the bulgur, covered with warm water, for 15 min and drain well, pressing out the liquid.
- Put the parsley and mint in the mixing bowl and chop 3 sec/speed 5. Set aside in a bowl.
- Dice the tomatoes small by hand and set aside with their juice.
- Put the scallions in the mixing bowl and chop 3 sec/speed 4.
- Mix the bulgur, herbs, tomato, scallions, lemon juice, oil, salt and pepper in a bowl.
- Refrigerate 20 min before serving so the flavors blend.
Tips
- The parsley must be very dry before chopping so it doesn't turn to purée.
- For a gluten-free version, replace the bulgur with cooked quinoa.
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