Ingredients
Preparation
1. Bring 100 ml water and the vegetable broth to the boil in a pot. Stir bulgur into the boiling broth and bring to the boil for about 1 minute. Remove the pot from the heat and let the bulgur sit, covered, for about 10 minutes.
2. Halve the pomegranate and remove the seeds (be careful, it will splatter) and remove the white interstices. Halve the onion, peel it and cut it into fine rings. Peel garlic and chop finely. Wash the parsley and mint, shake dry. Pick off the leaves and chop them. Wash the lemon, cut it in half and squeeze out the juice.
3. In a bowl, mix olive oil, lemon juice and garlic and season with salt and pepper. Mix with the bulgur and the other prepared ingredients and let it steep. Season the tabbouleh to taste before serving.
Put on a plate and enjoy!
1/2 pcs Onions, red
100 g Bulgur
1 tsp Vegetable broth
Pinch of Salt
20 g Parsley, fresh
1 tbsp Olive oil
10 g Mint, fresh
1/2 pcs Pomegranate
Pinch of Black pepper
1/2 pcs Lemon
1/2 pcs Garlic clove