Tabulé o tabbouleh

Bulgur is a cereal that is beginning to be known in our country, despite being one of the most consumed cereals in the world. It has the same properties as wheat; It is rich in phosphorus, magnesium and iron and an excellent source of low glycemic index carbohydrates. I think you will like this cereal especially for its somewhat sweet flavor and the speed with which it is prepared. You can find it in oriental supermarkets and stores specializing in organic products.

  • 200 g bulgur
  • 480 ml of water
  • 70 g of tender onion
  • 4 pear tomatoes
  • 2 cups parsley
  • 1 sprig of peppermint or mint
  • The juice of 2 lemons
  • Olive oil
  • Sal
  1. We start by preparing the bulgur. In a pot, pour the water, bulgur and salt. Put on the heat and cook for 10-15 minutes or until the bulgur has absorbed the liquid. Transfer the cooked bulgur to a bowl, add a little olive oil and stir carefully with a fork; in this way we will release the grains as it warms up. Let cool in the fridge.
  2. Cut the tomatoes in half, remove the stems and cut them into small squares. Reserve them in a large bowl or bowl.
  3. Chop the onion, parsley and mint, and add it to the tomatoes.
  4. Squeeze the lemons and strain the juice through a sieve to remove the pine nuts and small bits of lemon peel.
  5. When the bulgur is cold, mix it with the vegetables and dress with oil, lemon juice and a pinch of salt.
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