This effortless bulgur salad is a refreshing and flavorful dish that is perfect for a hot day. This modern recipe is made with cooked bulgur, which makes it quicker and easier to prepare than the traditional soaked bulgur version.
preparation: 20 minutes
making: 15 minutes
total: 35 minutes
servings: 2 portions
nutrition: 354 calories per serving
- 100g bulgur
- 4 medium tomatoes
- ½ red onion
- 20g of mint leaves
- 20g of fresh parsley
- ½ lemon
- 2 tbsp of olive oil
- a pinch of salt
- a pinch of black pepper
- a pinch of ground cumin
- a pinch of ground paprika
Rinse bulgur wheat under cold water.
Put cold water in a saucepan and bring to a boil. Once the water is boiling put bulgur wheat.
Stir well and cook on low heat for 15 minutes under the cover. The whole water should be fully absorbed.
Take off the heat. If needed, drain any excess water. Place cooked bulgur in a bowl and leave it for 10 minutes.
Using a fork stir through the bulgur to separate the grains.
Chop finely onion, tomatoes, parsley and mint.
When the bulgur is cooled completely place it in a large bowl, add the rest of the salad ingredients, pour in olive oil, squeeze the lemon and add the juice.
Season with salt, pepper, cumin and paprika.
Mix it all together and your modern tabbouleh is ready!
My suggestion for serving this salad is with a fried egg(s). Tastes really good and together make a nutritious meal.