Tabbouleh Parsley Salad

1. 1

   Saute the grated garlic and olive oil until fragrant, then let cool.

2. 2

   Rehydrate the Bulgar flour.

3. 3

   Soak the flour in a little more salted water than flour.

4. 4

   It should be a little firm.

5. 5

   Finely chop the parsley.

6. 6

   Thinly slice the green onions.

7. 7

   Finely chop the mint leaves as well.

8. 8

   Put Steps 2 - 4 in a bowl with the chopped tomatoes and sprinkle with lemon juice.

9. 9

   Add the garlic olive oil from Step 1 and mix well, being careful not to crush the tomatoes.

10. 10

    Season with salt and pepper to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.