Arabic Salad Tabbouleh
- bulgur - 1/3 cup (75 g)
- tomatoes - 10.5 oz (300 g)
- parsley - 4 bunches
- lemons - juice of 1
- olive oil - 3 tbsp
- garlic - 1 clove (or a bunch of green garlic)
The amount of bulgur depends on whether you want a dietetic or nutritional version of the salad.
Soak the bulgur in 1 1/5 cups (300 ml) hot water (not boiling). Pour the water in small portions, while stirring. After each portion, put the lid on for a few min. and then pour in the next batch. Once the bulgur softens, stop pouring in water. Put the lid on and leave it to smother.
Chop the tomatoes finely as well - they need to be both ripe and firm. Add the bulgur and mashed garlic. Stir well and add raw sunflower seeds (optional).
The Tabbouleh needs to sit in the fridge for 1 hour.