Burgul salad with vegetables

A simple, delicious and surprising recipe for a spring tabbouleh salad that will do you good in the stomach. The parsley and mint leaves in our dipped recipe add freshness and color, and no less important – lots of vitamins, minerals and antioxidants that make the recipe a celebration of health.

Ingredients:

1. 1.5 cups burgul
2. 2 cups hot or boiling water
3. 1 bunch of parsley
4. 1⁄2 bunch mint
5. 3 large tomatoes
6. 3 green onions
7. 3 tablespoons olive oil
8. 2 lemons
9. Teaspoon of salt
10. 1⁄2 teaspoon black pepper

Instructions:

1. Soak the burgul in a bowl with the hot water, cover with a towel and wait about 15 minutes, until the liquids are absorbed.
2. Chop the parsley, mint, tomatoes and onions, and add to the burgundy bowl.
3. Season with olive oil, lemon, salt and pepper, and mix.

You can Also Try:

You can replace the tomatoes with pomegranate seeds, and / or the green onions with chives.

You can also add finely chopped cucumber to the salad.

The burgul can be replaced with quinoa or cooked millet, pre-germinated wheat (wheat kernels soaked in water overnight) or finely grated cauliflower.