How to make
If you use larger bulgur, place a pot of water on the stove over medium to high heat.
Once it boils, add the grains, a pinch of salt and boil them for 8 minutes. When ready, cover them with a lid to steam and leave them to cool completely.
In case you are going to prepare the salad with the finer bulgur, you only need to pour it with boiling water and leave it under a lid, until it swells and absorbs it.
Squeeze the lemon juice and grate very finely 1 tbsp. from the yellow part of its peel. Mix the citrus juice and the peel with olive oil, white pepper and a pinch of salt.
In a bowl, mix the bulgur with the dressing and capers. Add the two handfuls of green arugula leaves and stir gently.
Transfer into a serving dish and drizzle from the balsamic reduction on the side.
Serve the tabbouleh as a healthy appetizer or side dish to fish or meat.
The fresh salad with bulgur, arugula and capers is ready.
