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Taboulé

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Origin of dish:  Exotic
Type of cooking:  Oven
 
Preparation time: 90 minutes
Cooking time: 5 minutes
 
Ingredients (serves 6):


Method:

Rinse the bulgur to remove the starch, drain it, then put it in a salad bowl.

Pour some cold water over just to cover it (around 150ml).

Let it soak for about 1 hour - 1 hour 30 minutes.
The bulgur should still be a bit firm.

Meanwhile, soak the raisins in a bowl of cold water.

Juice the lemons, take off the parsley and the mint sprigs.
Chop them separately in order to obtain a full bowl of parsley and half a bowl of mint.

Divide the tomatoes in two, discard the seeds, then dice them.
Peel and chop the spring onions.
Dice the sweet pepper (optional).

Pour the bulgur in a sieve, let it drain, then wring it with your fingers to remove excess water.
Place it in a salad bowl, add the parsley, the mint, the tomatoes, the pepper, the onions and the drained raisins.

In a small bowl combine a teaspoon of salt, a good pinch of pepper, the lemon juice and the olive oil.
Mix it and pour this sauce on the bulgur.
Mix again and let it stand for 2 hours in the fridge before serving.
Advice: Bulgur (Tipiak) is sold in supermarkets, on the semolina shelf and healthy products. It should not be cooked and is not to be confused with couscous.

Recipe shared by Clémence Delabre.

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another free recipe every day






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