Summary

Ingredients

• 1 bunch parsley
• 0.5 ½ lemon (n)
• 8 small tomato (panicle)
• 7 tablespoon olive oil
• 2 handfuls bulgur, coarse
• Broth or cooking water for the bulgur
• 3 shallot (s)
• 1 sprig coriander leaves, fresh
• 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. Prepare bulgur according to the recipe on the package, I do it in broth and cook until al dente. Drain and let cool.
2. Finely dice the tomatoes and shallots. Remove the stems from the parsley and coriander and chop finely. Chop the garlic very finely.
3. In a bowl, add the parsley, half of the lemon juice, the tomatoes, the olive oil (amount to taste), shallots and optionally fresh coriander and / or the garlic. Mix in the bulgur. Salt and pepper to taste and add more lemon juice and / or olive oil. It shouldn`t swim in dressing, rather everything should be slightly wetted.
4. Tip: My father eats this salad by taking an iceberg lettuce leaf and biting off it.
5. Tabbouleh should always be freshly prepared, otherwise the parsley will get mushy in it. If it got too dry the next day, just add olive oil and / or lemon juice again. It is important that the parsley strongly outweighs the other ingredients. Otherwise you have a lot of leeway for changing the quantities.