Tabouleh with Tomami Persien
Persien
vegetarian
starter
easy
Torben Ebert
Ingredients for 4 persons
Hint
- 175g bulgur
- 3 tbsp Tomami Persien
- ½ tsp salt
- 250g water
- 3 beef tomatoes
- ½ cucumber
- 200g parsley
- 50g mint
- ½ onion
- 3 tbsp pomegranate seeds
- 60ml olive oil
- 60ml 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.
