Herb Bulgur

Firm, separate bulgur grains refreshed with a generous amount of chopped herbs and crunchy vegetables. Olive oil and lemon provide shine and acidity to balance the dish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 467
• Protein: 9 g
• Carbs: 49 g
• Fat: 24 g

Ingredients

• 250 g Bulgur wheat ( dry )
• 500 ml Mineral water ( boiling )
• 6 tbsp Extra virgin olive oil ( for cooking and seasoning )
• 1 piece Flat-leaf parsley ( chopped )
• 0.5 piece Mint fresh ( chopped )
• 0.5 piece Chives fresh ( chopped )
• 2 piece Round tomato ( diced )
• 0.5 piece Cucumber ( diced )
• 1 piece Red onion ( finely sliced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Sauté the bulgur

   In a sauté pan, heat part of the olive oil. Pour in the bulgur and stir until the grains are translucent and coated in fat. You should smell a slight nutty aroma.

2. Absorption cooking

   Pour the boiling mineral water over the grains. Salt, cover, and cook over very low heat until the liquid is completely absorbed. The grains should remain al dente, without getting mushy.

3. Chop the greens

   While the bulgur cools down, finely chop the flat-leaf parsley, mint, and chives. Cut the tomato and cucumber into regular brunoise. Thinly slice the red onion.

4. Bind and season

   Mix the bulgur with the vegetables and herbs. Add the lemon juice, sumac, and the remaining olive oil. Pepper generously. The mixture should be moist and shiny.

Chef's tips

• Don't chop herbs in a food processor, you'll crush them and they'll turn black. Use a very sharp knife.
• The bulgur must be completely cooled or lukewarm before adding the herbs to preserve their freshness.

Storage

Store for 2 days in the refrigerator in an airtight container. Do not freeze.