Salads
Parsley Tabbouleh
A lemony bulgur salad packed with fresh parsley.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 150 g bulgur and 180 g tomatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Pour boiling water over the bulgur, cover and fluff with a fork after 15 minutes.
- Finely dice tomatoes and cucumber, then chop parsley and mint.
- Toss with olive oil and lemon juice and serve cool.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.