How to make
Wash and chop the spring onions, parsley, mint leaves and dill as finely as possible.
Rinse the bulgur well with cold water and boil it until cooked according to the manufacturer's instructions.
Leave it covered for half an hour to one hour to swell as much as possible. Then strain it if there is any water left.
Mix all the ingredients and season with salt, olive oil and freshly squeezed lemon juice.
Stir again and leave the tabbouleh salad with parsley and dill for about ten minutes to absorb the flavors before serving.
Enjoy!
Check out more creative variations for tabbouleh salad and be sure to try our tabbouleh with quinoa.
