French-style Tabbouleh

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.

• Prep: 25 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 404
• Protein: 9 g
• Carbs: 49 g
• Fat: 16 g

Ingredients

• 250 g Bulgur wheat ( raw )
• 3 pc Round tomato ( brunoise )
• 1 pc Cucumber ( small cubes )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 pc Citrus limon (L.) Burm. f. ( for juice )
• 1 pc Mint fresh ( finely sliced )
• 1 pc Flat-leaf parsley ( finely sliced )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Grain preparation

   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. Cutting the vegetables

   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. Slicing the herbs

   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. Mixing and resting

   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.

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Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container.