Bulgur Chili Salad with tomatoes | recipe
Serves 4 as an appetizer:
250 g bulgur, with plenty of water (or broth) is swollen covered overnight
500 g tomatoes, cut into cubes
5-6 pcs. Dried tomatoes cut (in oil), diced
1 onion, halved, cut into cubes
1-2 cloves garlic, crushed,
1-2 chili peppers (red or green)
1 bunch parsley, finely chopped
6 tablespoons olive oil
Juice of one lemon
1 tsp cumin (ground or better: fresh crushed)
fresh gem. black pepper
Salt
1. Fill) tomatoes, onion, garlic and parsley in a large bowl.
2.) Mix olive oil with lemon juice and cumin and pour over the ingredients. Drain the bulgur in a colander, drain well and add.
3.) mix it up. Season the salad with salt and pepper and allow to stand for about 1 hour.
Preparation time: 15 min.
Tip: Bulgur is available in different sizes - we recommend bulgur great - the grains have when dry about 2 × 1 mm, the fine contrast ähndelt looks more couscous. In order not to obtain a slurry with the swell, we bervorzugen the coarser version. You can also soak bulgur way with hot vegetable stock - note that the swelling time but should be at least 25 minutes. The grains should be "al dente" (slightly harder in the nucleus).
Information: In the Middle East wheat is processed not to couscous, but to bulgur. Bulgur is made of pre-cooked, dried and coarsely ground wheat again. Bulgur whatâ your purchase from us at any health food store or health food store. The bulgur with plenty of water and cover swell about 20 minutes. If necessary, add a little more water.
100 g bulgur has a calorific value of 1,361 kJ (325 kcal); Staple food: carbohydrates 68.9 g, fat 1.0 g, 9.0 g fiber, 10.3 g protein, 140 mg magnesium.
Serves 4 as an appetizer:
250 g bulgur, with plenty of water (or broth) is swollen covered overnight
500 g tomatoes, cut into cubes
5-6 pcs. Dried tomatoes cut (in oil), diced
1 onion, halved, cut into cubes
1-2 cloves garlic, crushed,
1-2 chili peppers (red or green)
1 bunch parsley, finely chopped
6 tablespoons olive oil
Juice of one lemon
1 tsp cumin (ground or better: fresh crushed)
fresh gem. black pepper
Salt
1. Fill) tomatoes, onion, garlic and parsley in a large bowl.
2.) Mix olive oil with lemon juice and cumin and pour over the ingredients. Drain the bulgur in a colander, drain well and add.
3.) mix it up. Season the salad with salt and pepper and allow to stand for about 1 hour.
Preparation time: 15 min.
Tip: Bulgur is available in different sizes - we recommend bulgur great - the grains have when dry about 2 × 1 mm, the fine contrast ähndelt looks more couscous. In order not to obtain a slurry with the swell, we bervorzugen the coarser version. You can also soak bulgur way with hot vegetable stock - note that the swelling time but should be at least 25 minutes. The grains should be "al dente" (slightly harder in the nucleus).
Information: In the Middle East wheat is processed not to couscous, but to bulgur. Bulgur is made of pre-cooked, dried and coarsely ground wheat again. Bulgur whatâ your purchase from us at any health food store or health food store. The bulgur with plenty of water and cover swell about 20 minutes. If necessary, add a little more water.
100 g bulgur has a calorific value of 1,361 kJ (325 kcal); Staple food: carbohydrates 68.9 g, fat 1.0 g, 9.0 g fiber, 10.3 g protein, 140 mg magnesium.