• bulgur (couscous) – 60 gr.
  • water – 120 ml.
  • parsley, mint – bundle
  • 2 tomatoes
  • half a lemon
  • vegetable oil – 2 tbsp
  • salt, smchp

Step-by-step recipe

Pour the bulgur with boiling water and leave for 1-2 hours.

The cous-cous leave for 30 minutes.

Drain grits in a sieve.

Wash, dry and chop parsley and mint.

Tomato dipping for 30 seconds in boiling water, then in cold water.

To get out of the water to make a small incision and separate the skin.

A sharp temperature drop will make it easy to handle.

Finely chop the tomatoes.

To the greens with a slotted spoon send the tomatoes to the same and bulgur, and the juice of half a lemon.

Stir and add the vegetable oil.

Salt and pepper to taste.

Stir again and refrigerate for an hour. Nice! 🙂

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