Summary

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

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Instructions

1. Let the bulgur soak in about 6 tablespoons of water for about 10 minutes.
2. 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.
3. Finely dice the tomatoes, drain and pour into the bowl. Add the swollen bulgur.
4. Season with allspice, cinnamon, salt and pepper. Pour the olive oil and the juice of half a lemon and then mix everything well.