ingredients

100 g of bulgur
3 small onions
300 g tomatoes
1 tbsp. to c. shaved cinnamon
3/4 cuil. to c. powdered cumin
5 sprigs of chervil
12 mint leaves
20 sprigs of chives
5 sprigs of flat parsley
3 tbsp. to s. lemon
2 tbsp. to s. olive oil

Equipment

1 saucepan
1 bowl
1 salad bowl
Kitchen scissors

Steps

Step 1

In advance: heat the bulgur, 25 cl of water, salt. At the first broth, lower the heat, cover at 3/4, let simmer 10 min. Take off the heat, add cinnamon and cumin, mix, close, let it swell for 5 minutes: the bulgur must drink all the water. Let cool.

2ND STEP

15 min before serving: chop all herbs. Beat in the lemon bowl, salt, oil, 1 tbsp. to s. of water. Remove the core of the tomatoes, squeeze them in the hand to seed them, cut the flesh into small dice. Chop the onions.

STEP 3

tips

Do not wait for the tabouleh: the vitamins of the cut vegetables are quickly damaged by contact with the air.