Blog
Paul Qui, Young Chef of The Year | video
Watch an interview of the winner of the S.Pellegrino Cooking Cup
Recipe
First course
Bulgur Salad
By FDL
Share
Tweet
If you're looking for a vegan first course try this bulgur salad, also called 'tabbouleh', a traditional dish from Jordan made with tomato and herbs
Ingredients
Ingredients
- Bulgur wheat 1 1/2 cups
- Vegetable stock 1 1/4 cups
- Tomato 2 1/2 cups, diced and seeded
- Red onion 1
- Parsley 1 bunch, fresh flat-leaf
- Coriander 1 bunch, fresh
- Lemon 3 tbsp, juiced
- Olive oil 4 tbsp
- Salt to taste
- Pepper to taste, freshly ground
Info box
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Middle Eastern
Preparation
Heat the stock in a pan, stir in the bulgur wheat and leave to stand for 30 minutes. Then fluff up with a fork and let cool.
Peel and halve the onion and cut into thin strips.
Wash the parsley and coriander, shake dry and roughly chop the leaves. Mix the diced tomatoes, onion and herbs with the lemon juice, olive oil, salt and pepper and then combine with the bulgur wheat.
Season to taste and leave to stand for 20 minutes. Season again with salt and pepper before serving.
Comments
Register or login to Leave a Comment.