Tabbouleh with red onion
4 servings
70 minutes
Tabbouleh with red onion is a refreshing and aromatic salad that is a gem of Arab cuisine. Its roots trace back to the Levant, where it is valued for its lightness and richness of fresh herbs. Bulgur absorbs the tartness of lemon juice and the softness of olive oil, creating a delicate texture. Parsley and mint add brightness and freshness, while red onion gives a piquant flavor and slight sharpness. This salad is perfect as a side dish for meat or fish but can also serve as a standalone light meal. Tabbouleh symbolizes simplicity and the richness of natural flavors, turning ordinary ingredients into a gastronomic delight.
1
Thoroughly rinse the bulgur in several waters. Dry it. Place it in a bowl and soak in cold water (which should cover the grain by 2.5 cm) for an hour.
- Bulgur: 125 g
2
Finely chop the parsley, mint, and tomato flesh. Place in a large bowl and mix with the water-soaked bulgur.
- Parsley: 5 bunch
- Fresh mint: 10 g
- Tomatoes: 1 piece
3
Whisk together garlic, lemon juice, olive oil, salt, and pepper. Dress the grains. Mix thoroughly.
- Garlic: 1 clove
- Lemon juice: 45 ml
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
