- 500g of medium bulgur (you can find it everywhere nowadays, especially in organic stores)
- 3 tablespoons of hot pepper concentrate (actually not that hot!)
- 2 tablespoons of double tomato paste
- 1 tablespoon pomegranate molasses
- 4 tablespoons of olive oil
- 1 small bunch of flat parsley
- 1 small bunch of mint
- 2 small spring onions
- salt
Put the bulgur in a large volume of hot water (from the tap, that’s enough, no need to heat the water in a pan).
After 30 minutes, it is ready. Pour it through a sieve, squeeze it in your hands to remove excess water and place it in a container. Add the chili concentrate.
The double tomato concentrate.
The tablespoon of pomegranate molasses.
And olive oil. Mix well.
Wash and spin dry the parsley and mint leaves. Chop them finely.
Hop in the tabbouleh!
The same goes for mint.
For spring onions, remove the roots and the greenest part.
Cut into very thin slices.