Tabouli – Indonesian bulgur salad with cucumber and tomatoes
Ingredients
- 90 g bulgur, finely
- 4 tomatoes
- 1 cucumber cucumber
- 2 bunches of parsley
- 2-3 sprigs of mint
- 4 sprigs of chives
- Salt, to taste
- 3-4 tbsp lemon juice
- 3- 4 tbsp olive oil
Instructions
- Rinse the bulgur and pour the boiling water over it for 5-7 minutes.
- Then drain in a colander and place in a bowl.
- Cut the tomatoes and cucumbers into small cubes.
- Place the tomato pieces in a colander to remove the drain excess juice.
- Chop the parsley, mint and chives.
- Mix the cooled bulgur with the vegetables and herbs in a bowl.
- Season the salad to taste with salt, lemon juice and olive oil and mix again.
- Tabbouleh Leave to cool in the fridge for about 30 minutes.
- Serve bulgur salad as a starter or as a side dish.
Ordinary bulgur can be used as well. In this case, he should soak for 35-40 minutes.
Utensils
- sieve
- knife
- cutting board
- bowl
