Tabbouleh salad

Must Try

Delicious fresh salad of bulgur with lemon and parsley. Delicious for lunch with some pita or as a side dish.



Finely chop the red onion. Squeeze the lemon and use the juice to marinate the red onion. Let it stand for about 10 minutes.
Boil the bulgur gently for about 10 minutes. Meanwhile, chop the cucumber and tomatoes into small pieces. Drain the bulgur and rinse with cold water. Stir the tomatoes and cucumber into the bulgur. Add a dash of olive oil and the red onion with lemon juice.
Finely chop the parsley and mint. Add this to the tabbouleh with a pinch of salt and pepper. Finally, add the pomegranate seeds and toss through. Place the bowl in the fridge and let it cool down. Store the tabbouleh salad in the refrigerator for up to 4 days.
Tabbouleh salad

Source: Leukerecepten by leukerecepten-nl.
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