Parsley & lemon tabbouleh
Cooking Mode
2 bunches Parsley | chopped
1 Bunches Mint | chopped
1⁄2 cup Fine bulgur | cooked
1 Medium beet | coarsely grated
1 Lemon | washed
2 bunches Parsley | chopped
1 Bunches Mint | chopped
1⁄2 cup Fine bulgur | cooked
1 Medium beet | coarsely grated
1 Lemon | washed
Directions
1Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.
2Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beet.
3Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).
4Season to taste with salt and 1 tbsp. olive oil, before serving with fresh lettuce and feta cubes.
Disclaimer
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Personal Note
Personal Note