Bulgur Salad
If you're looking for a vegan first course try this bulgur salad, also called 'tabbouleh', a traditional dish from Jordan made with tomato and herbs
11 October, 2012
Type of dish
Cuisine
Dietary Consideration
serves for
4
total time
1
HR
5
MIN
ingredients
Bulgur
1 1/2 cups
Vegetable Stock
1 1/4 cups
Tomatoes
2 1/2 cups, diced and seeded
Onion
1 red
Parsley
1 bunch, fresh flat-leaf
Coriander
1 bunch, fresh
Lemon Juice
3 tbsp
Olive Oil
4 tbsp
Salt
to taste
Pepper
to taste, freshly ground
Preparation
Heat the stock in a pan, stir in the bulgur wheat and leave to stand for 30 minutes. Then fluff up with a fork and let cool.
Peel and halve the onion and cut into thin strips.
Wash the parsley and coriander, shake dry and roughly chop the leaves. Mix the diced tomatoes, onion and herbs with the lemon juice, olive oil, salt and pepper and then combine with the bulgur wheat.
Season to taste and leave to stand for 20 minutes. Season again with salt and pepper before serving.
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