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🍽️ Colorful Tabouleh with Beetroot

392 kcal · 30 min · 4 servings

Ingredients

• 200 g bulgur
• 45 g pumpkin seeds (3 tbsp)
• 30 g sliced almonds (2 tbsp)
• 10 g sesame seeds (1 tbsp)
• 1 beetroot
• 2 sprigs basil
• 2 sprigs dill
• 0.5 handful cilantro
• 0.5 handful parsley
• salt
• pepper
• 3 tbsp lemon juice
• 4 tbsp olive oil

Instructions

1. 1. Rinse the bulgur under running water.
2. 2. Place the bulgur in a bowl.
3. 3. Pour boiling water over the bulgur.
4. 4. Let the bulgur swell for ten minutes.
5. 5. Heat a frying pan over medium heat.
6. 6. Add the pumpkin seeds, sliced almonds, and sesame seeds to the hot pan.
7. 7. Toast the ingredients for three minutes without fat.
8. 8. Let the toasted ingredients cool down.
9. 9. Peel the beetroot.
10. 10. Grate the peeled beetroot coarsely.
11. 11. Place the swollen bulgur in a sieve.
12. 12. Let the bulgur drain in the sieve.
13. 13. Squeeze the bulgur firmly to remove excess moisture.
14. 14. Let the bulgur cool for fifteen minutes.
15. 15. Wash the herbs thoroughly.
16. 16. Shake the herbs dry.
17. 17. Chop the herbs finely.
18. 18. Mix the cooled bulgur with the grated beetroot.
19. 19. Add the chopped herbs to the mixture.
20. 20. Add the cooled toasted pumpkin seeds, sliced almonds, and sesame seeds.
21. 21. Season everything with salt and pepper.
22. 22. Add lemon juice and olive oil.
23. 23. Mix all ingredients well together.
24. 24. Taste the mixture and adjust seasoning if needed.
25. 25. Serve the tabouleh.

Nutrition per serving

• kcal: 392
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 39 g