Ingredients
- 100 g fine bulgur
- 2 ripe tomatoes
- 1 large bunch parsley
- 1 bunch mint
- 3 spring onions
- Juice of 2 lemons
- 4 tablespoons olive oil
- 1 teaspoon salt
- 150 ml hot water
Step-by-step
Using a different robot? Switch it here:
- Hydrate the bulgur with the hot water for 15 minutes outside the mixing bowl and drain.
- Put parsley and mint in the mixing bowl and chop 3 sec/speed 4, set aside.
- Add spring onions and chop 2 sec/speed 4.
- Chop the tomatoes 2 sec/speed 3 taking care they do not turn to puree.
- Mix in a bowl the bulgur, the herbs, the spring onions and the tomato.
- Dress with lemon, oil and salt and stir.
- Chill 30 minutes before serving.
Tips
- Tabbouleh carries much more parsley than bulgur.
- Better made a while ahead so the flavours come together.
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