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