Tabbouleh, bulgur salad for a picnic

Name: Tabbouleh, bulgur salad for a picnic
Ingredients: 1 cup (240 ml) medium-grain bulgur; 480 ml boiling water; 3 bunches (90 g) parsley; 1 bunch (100 g) spring onions; 15 g mint leaves; 3 medium tomatoes (450 g); 60 ml olive oil; 45 ml lemon juice; 1 teaspoon salt

Salad - Tabbouleh, bulgur salad for a picnic by Renata L. - Recipia

Tabbouleh combines bulgur soaked in boiling water with parsley, tomatoes, mint and spring onions. The bulgur stays soft, while the tomatoes and lemon juice give the salad a juicy, herb-filled texture, good for packing in a picnic container. I choose medium-grain bulgur so you can feel the grains among the herbs. Prep: 20 minutes. Cook: 0 minutes. Rest: 15 minutes. Total time: 35 minutes. Serves: 4. About 320 kcal and 9 g protein per serving.

Ingredients

1 cup (240 ml) medium-grain bulgur
480 ml boiling water
3 bunches (90 g) parsley
1 bunch (100 g) spring onions
15 g mint leaves
3 medium tomatoes (450 g)
60 ml olive oil
45 ml lemon juice
1 teaspoon salt

Preparation

1. Put the bulgur in a bowl, pour 480 ml boiling water over it and cover the bowl. Leave it for 15 minutes, until the grains are soft and have absorbed the water. 2. Finely chop the parsley, spring onions and mint leaves. Dice the tomatoes. 3. Mix 45 ml olive oil with 30 ml lemon juice. 4. Put the bulgur and herbs in a large bowl, add the tomatoes and dressing. Season with salt, then gradually add the remaining 15 ml oil and 15 ml lemon juice.

Notes

Bulgur contains gluten. For a gluten-free version, replace it with 180 g quinoa cooked in 360 ml water and cooled before mixing. Serve the salad alongside kebabs or warm flatbread, where its tangy flavor goes well. If you make it ahead, keep it covered in the fridge and eat it within 3 days. Meaty tomatoes release less liquid than very ripe ones, so the salad stays less watery. If the tomatoes have lots of seeds, remove the seedy part before dicing them. Washed parsley should be dried well, otherwise the water left on the leaves thins the dressing. Spring onions with thin stalks have a milder flavor than those with thick stalks. Large mint leaves have a strong aroma, so you can chop them more finely to distribute the flavor evenly. I set aside the thick mint stems because they can stay fibrous.