Bulgur salad

Bulgur is a food used in Mediterranean, Arabic and Indian cuisine, and it is a specifically processed wheat, which is peeled, partially cooked, dried and chopped. Nutritionally, they say, it is more valuable than couscous and rice, so it is used as a substitute in the same dishes as the mentioned foods - pilaf, soups and dishes with vegetables. Bulgur salad, also known as "tabbouleh", is a refreshing, vitamin and great summer meal-salad.

Preparation steps

Rinse the bulgur in a few waters, as well as the rice, then drain it and put it in a clean bowl. Pour over hot water just to soak and leave for half an hour to swell and soften. Cooking is not necessary. Drain the excess water, if any, and transfer the bulgur to the bowl in which we will prepare the salad. Peel the tomato, cut it into cubes and add salt at least ten minutes before mixing with the other ingredients, to release the juices that would otherwise dilute the salad. The liquid it releases can be added to bulgur soaked in water. Add diced tomatoes to the swollen bulgur. Wash the first course, dry with a kitchen towel and cut into small pieces. Add to the bowl with the bulgur and tomato. Wash the spring onions, then cut the white and green parts into small pieces. Add to the bowl with the bulgur, tomato and primrose and mix well. Squeeze the lemon juice and add to the salad. Add pepper, salt and oil. Stir and try, then add salt if necessary. The salad is ready to serve. Anything left over should be covered and stored in the refrigerator.
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