Enjoy a refreshing and flavorful twist on a classic Middle Eastern dish with this bulghur tabbouleh. Packed with fresh herbs, juicy tomatoes, and a zesty lemon dressing, it's the perfect light and healthy option for warm days, whether served as a side dish or a main course.
Cook the bulgur wheat until tender, then let it cool.
Use a sharp knife to score a small cross in the skin of each tomato.
Bring water to a boil.
Meanwhile, wash and dry the herbs. Chop them finely.
Place the tomatoes in the boiling water for a few seconds.
Remove the pot from the heat and leave the tomatoes in for a few more minutes.
Drain and gently peel off the skin, then dice the tomato flesh.
In a large bowl, mix all ingredients together and refrigerate for 2.5 hours before serving.
Bulgur wheat is cracked wheat and offers a great alternative to traditional tabbouleh. It’s a good source of vitamins, magnesium, phosphorus and iron. Store it in a cool, dry place. You might also find it spelled as bulgur or bulghur.
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