I have seen many recipes for bulgur salad with parsley, in this case Tabbouleh over time. And most of the time I had the impression that there is too much parsley there and I will definitely not like it! Until one day when I woke up in front of a "mountain" of parsley, fresh, fragrant and as BIO as possible. Ok, we put some of it in the freezer to have delicious soups and broths, but I also have to keep a free corner for the ice cream casserole :)) So what do we do with the rest? Obviously, a salad with bulgur and parsley, I can't think of anything else.
After many searches in the shops I found the wonderful bulgur and here I am in front of the best salad I have ever eaten! What does it mean to draw hasty conclusions! :))
- For 2 servings:
- 125 g bulgur (half a cup)
- 1 cup water
- 1 healthy bunch of parsley
- 1 sprig of green onion
- 1 lemon
- a few cherry tomatoes
- a few mint leaves
- salt and pepper
- olive oil
Preparation Bulgur salad with parsley:
Bring water to a boil with a pinch of salt. When it starts to boil, turn off the heat, put the bulgur and cover with a lid. Leave it like this for about half an hour, until the bulgur softens enough for your taste. If the bulgur absorbs all the water, loosen it with a fork and let it cool. If there is any water left, put it in a thick sieve and let it drain well.
Finely chop the parsley and mint. Cut the onion into thin slices. Tomatoes are cut into quarters and the seeds are removed if they bother you. Not me, I really like it 😀
Squeeze the lemon and mix the juice with extra virgin olive oil.
Mix all the ingredients in a bowl, add a little freshly ground pepper and salt if necessary.
Good appetite! 😉