Tabbouleh Box with Plenty of Parsley

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Pour 250 ml boiling salted water over the bulgur, leave to swell for 10 minutes, then leave to cool.

   10:00
2. 2

   Chop the parsley and mint very finely and dice the tomatoes and spring onions small.

3. 3

   Whisk the lemon juice with olive oil and salt.

4. 4

   Mix everything thoroughly and divide between four containers. Keeps for 3 days in the fridge.