Summary
| Prep Time | 10 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 20 g bulur, alternatively couscous
- 6 tablespoon water
- 200 g leaf parsley
- 10 g mint
- 1 spring onion (s)
- 300 g tomato (s)
- 1 pinch allspice powder
- teaspoon ⅛ cinnamon powder
- 1 pinch salt
- 1 pinch (s) pepper
- 150 ml olive oil
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Let the bulgur soak in about 6 tablespoons of water for about 10 minutes.
- Remove the ends from the washed parsley, cut into fine strips and then place in a bowl. Also cut the mint and spring onion into fine strips and add.
- Finely dice the tomatoes, drain and pour into the bowl. Add the swollen bulgur.
- Season with allspice, cinnamon, salt and pepper. Pour the olive oil and the juice of half a lemon and then mix everything well.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below