Ingredients for 6 portions
- 150 g of whole fine bulgur,
- 3 beautiful ripe tomatoes, peeled (or not, if the skin is thin),
- 1 green onion (fresh),
- ½ cucumber (peeled or not),
- 3 bunches of very fresh organic flat-leaf parsley,
- ½ bunch of fresh mint,
- 2 lemons,
- olive oil,
- Jamaican pepper,
- flower of salt.
The preparation
In a large salad bowl, put the bulgur (without wetting it). Finely chop the onion, add it to the bulgur and crush it between your hands with the seed. Cut the tomatoes into very small cubes, then mix them with the bulgur and their juice. Also add the finely chopped cucumber.
Remove the leaves from all the parsley, and take your time to finely chop the leaves by hand – especially not in a blender. This is the secret of the success of tabbouleh. Cut in a hurry, the texture of the leaves will be too present in the mouth.
Remove the leaves from the mint and cut the leaves even finer than the parsley. Stir the chopped herbs into the mixture.
Squeeze the lemons. In the juice and pulp, marinate 1 tbsp. to c. salt and ½ tsp. to c. freshly ground pepper. Drizzle the tabbouleh with seasoned lemon juice and a generous drizzle of olive oil. Check the seasoning and serve with Lebanese bread and / or Roman salad leaves.