Tabbouleh vegan

Preparation – 15 minutes

Add the bulgur to the medium-sized bowl. Add juice and zest of half a lemon and about 4 tablespoons of olive oil, along with some pepper and salt. Add 250 ml boiling water and cover with cling film.

Let it 'cook' for about 10 minutes and stir ones after a few minutes. Meanwhile cut the zucchini into small cubes. Peel and finely chop the garlic cloves.

Cut the tomatoes into quarters, remove the seeds and chop the tomatoes into small pieces. Rinse the spring onion and cut into thin rings.  

Finishing the tabbouleh – 10 minutes + waiting time

Heat some olive oil in the medium-sized skillet and add the zucchini cubes. After about 2 minutes also add the garlic and cook shortly.  season with pepper and salt and stir into the bulgur when it's done.

Also add the tomatoes and spring onion. Finely chop the fresh mint and parsley and also add it to the bulgur. Season with pepper, salt and maybe some more lemon.

Let it cool off completely so the flavours can enhance. GARNISH with a few leaves of chicory. SERVE e.g. with lamb or kofta and enjoy!