Tabouleh

Ingredients

• 200 g fine bulgur (alternatively couscous)
• 2 Tomatoes
• 1 handful parsley
• 2 Spring Onions
• 5 tbsp Lemon juice
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Place the bulgur in a large bowl. Pour hot water over it so that the bulgur is completely covered. Set aside and let the bulgur soak in the water for about 20 minutes.

2. 2.

   Remove stems from the tomatoes and wash them. With a small knife cut a wedge-shaped section off the stem end of each tomato. On the other side, make crosswise slits in the tomatoes.

3. 3.

   Place the tomatoes in a bowl and pour boiling water over them. Let them sit in the water for 1–2 minutes until the skins burst. Remove from the water and rinse under cold water. Peel the loosened skins with a small knife. Cut each tomato into quarters, then remove seeds with a knife or sharp spoon. Dice the remaining flesh into small cubes.

4. 4.

   Wash the parsley, shake it dry, pluck the leaves and chop them. Clean the spring onions, wash them and slice finely into rings.

5. 5.

   For the dressing, whisk lemon juice with olive oil in a small glass. Season with salt and pepper.

6. 6.

   Drain the bulgur in a sieve, rinse under cold water and squeeze out excess moisture. Return to the bowl and add all salad ingredients. Drizzle the dressing over the mixture.

7. 7.

   Toss the Tabouleh well and let it rest for several hours to meld flavors. Taste again before serving.