French-style Tabbouleh
Ingredients
- 250 gBulgur wheat (raw)
- 3 pcRound tomato (brunoise)
- 1 pcCucumber (small cubes)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pcMint fresh (finely sliced)
- 1 pcFlat-leaf parsley (finely sliced)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Bulgur grains that stay firm to the bite, soaked in tomato juices and sharp lemon acidity. Freshly sliced herbs provide a green brightness that cuts through the olive oil.
- 1
Pour the bulgur into a large mixing bowl. Squeeze the lemons and pour the juice over the grains with the olive oil. Mix with a fork to coat every grain.
- 2
Cut the tomatoes and cucumber into brunoise (small 2-3 mm cubes). Finely slice the spring onions. The goal is to have regular pieces that release their water to hydrate the bulgur.
- 3
Pluck the mint and parsley leaves. Slice them finely with a knife without bruising them to prevent oxidation and darkening. We want a bright green color.
- 4
Incorporate the vegetables and herbs into the bulgur. Season with salt and pepper. Cover and let rest in the fridge for at least 2 hours. The grain must swell slowly without cooking.
Frequently asked questions
How do you get this dish right?
- Never cook the bulgur in boiling water; it would lose its firm texture. The vegetable juices are enough.
- Prepare it the day before; it will be even better as the flavors have time to meld.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container.
