Tabbouleh Salad

Tabbouleh Salad


  • 1 Cup cereals bulgur
  • 3 tomato
  • 30 g of parsley
  • 4 pen green onions
  • 60 ml lemon juice
  • 80 ml sunflower oil
  • 25 g mint leaves
  • red pepper, salt to taste desire

Method of preparation

  • Bulgur wash, pour 1.5 cups of boiling water. Connect 5 grams of salt, stir and close the lid for 40 minutes. Finely chop the parsley and mint. Chop the tomatoes in cubes of 1 cm to Shift to the greens. To fill a mixture of 60 ml of lemon juice.
  • Attach the prepared bulgur. To fill with vegetable oil. Mix thoroughly, add pepper and salt. To distribute in the fridge for an hour. After you can eat. Sprinkle with chopped green onions.
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