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🍽️ Fresh Tabouleh Salad

293 kcal · 30 min · 4 servings

Ingredients

• 400 ml vegetable broth
• 200 g bulgur
• 2 tomatoes
• 2 chili peppers
• 4 spring onions
• 1 zucchini
• 1 stalk celery
• 40 g fresh parsley
• 3 tbsp lemon juice
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• parsley (for garnish)

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Stir the bulgur into the hot broth.
3. 3. Remove the pot from the heat and let the bulgur soak for 30 minutes.
4. 4. Make a cross-shaped cut at the bottom of the tomatoes.
5. 5. Pour boiling water over the tomatoes.
6. 6. Immediately place the tomatoes in cold water to stop the cooking process.
7. 7. Peel the skin off the tomatoes.
8. 8. Halve the tomatoes and remove the seeds and pulp with a spoon.
9. 9. Dice the tomato flesh into small cubes.
10. 10. Slice the chili peppers lengthwise and remove the seeds.
11. 11. Dice the chili peppers finely.
12. 12. Wash and clean the spring onions.
13. 13. Slice the spring onions into thin rings.
14. 14. Wash and clean the zucchini.
15. 15. Dice the zucchini into small cubes.
16. 16. Wash and clean the celery.
17. 17. Chop the celery finely.
18. 18. Wash the parsley and shake off excess water.
19. 19. Roughly chop the parsley leaves.
20. 20. Mix the prepared bulgur with parsley, lemon juice, olive oil, salt, and pepper.
21. 21. Fold the chopped vegetables into the bulgur mixture.
22. 22. Let the salad marinate for 20 minutes.
23. 23. Adjust the seasoning with salt and pepper before serving.
24. 24. Garnish the taboulé with fresh parsley.

Nutrition per serving

• kcal: 293
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 40 g