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Tabouleh with TOMAMI Persien

Tabouleh with TOMAMI Persia
Recipe Tabouleh with TOMAMI Persia from Torben Ebert

Ingredients for 4 persons

  • 175 g bulgur
  • 3 tbsp TOMAMI Persien
  • ½ tsp salt
  • 250 g water
  • 3 beef tomatoes
  • ½ cucumber
  • 200 g parsley
  • 50 g mint
  • ½ onion
  • 3 tbsp pomegranate seeds
  • 60 ml olive oil
  • 60 ml lemon juice
  • 1 tbsp honey
  • ½ tsp salt
  • pepper

Preparation

Bring the water with salt and TOMAMI Persien to boil and add it to the bulgur.

Cover and let it simmer in a bowl for 15 minutes until cooked through.

Meanwhile, quarter the tomatoes and cucumber, remove the core and cut into cubes. Finely dice the onion and chop the parsley. Roughly pluck the mint.

Mix the olive oil, lemon juice, honey and salt to make a dressing.

Mix all the ingredients together, season with salt and lemon juice if necessary.