Ingredients
●
Fresh parsley
4 bunches
adjust to taste
●
Fresh mint leaves
1 piece
or 1 teaspoon dried mint
●
Bulgur wheat
2 tbsp
fine bulgur recommended
●
Pomegranate molasses
2 tbsp
●
Lemon
2 pieces
Juice from 2 pieces
●
Extravirgin olive oil
50 ml
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Step by step
Step 1
Choose fine bulgur wheat, which softens quickly and maintains a slightly crunchy texture.
Step 2
Soak the bulgur in plenty of room-temperature water for 5-10 minutes.
Ensure it stays slightly crunchy and doesn’t become overly soft.
Step 3
Wash and finely chop the parsley, transfer it to a large salad bowl.
Step 4
Dice the green onions and add them to the bowl.
Step 5
Cut the tomatoes into cubes and mix them with the parsley and onion.
Step 6
Drain the soaked bulgur thoroughly and add it to the bowl.
Step 7
Finely chop the fresh mint (or use dried mint) and combine it with the pomegranate molasses, lemon juice, salt, and olive oil.
Pour this dressing over the salad.
Step 8
Adjust the seasoning to taste with additional salt, olive oil, or lemon juice, if needed.
Enjoy your Tabbouleh salad!
Quantity:
300 g
(3-4 servings)
Prep time:
5 min
Difficulty:
easy
Ready in:
15 min
Publish date:
