Vegan Tabbouleh

Instructions

1. Step 1

   Place the bulgur in the mixing bowl. Bring the water to 100°C in the saucepan, pour it over the bulgur, cover, and let it hydrate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 85.0 gr bulgur, 120.0 ml Water

   Cookware: mixing bowl, saucepan

2. Step 2

   Drain the bulgur in the fine-mesh sieve, pressing gently to remove excess water. Let it cool for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: fine mesh sieve

3. Step 3

   Rinse and thoroughly dry the parsley, mint, and scallions. Finely chop the herbs and thinly slice the scallions.

   Ingredients used: 200.0 gr Flat-Leaf Parsley, 15.0 gr Fresh Mint, 60.0 gr Scallion

   Cookware: Chef Knife, cutting board

4. Step 4

   Rinse and dry the tomatoes and cucumber, then cut them into a fine dice.

   Ingredients used: 150.0 gr Cucumber, 300.0 gr Tomato

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the lemon juice, olive oil, salt, and black pepper together in the small bowl.

   Ingredients used: 1.0 gr Black Pepper, 60.0 ml Extra Virgin Olive Oil, 60.0 ml Lemon Juice, 5.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Return the cooled bulgur to the mixing bowl and add the prepared herbs, scallions, tomatoes, and cucumber. Pour over the dressing and toss thoroughly.

   Cookware: mixing bowl

7. Step 7

   Let the tabbouleh rest for 15 minutes, toss once more, and serve.

   Timer: 15 min (fixed)

   Cookware: mixing bowl