A NOMVEX RECIPE
Parsley & bulgur salad, tabbouleh-inspired
Plant-based2 servings≈ 25 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Dry bulgur120 g
- Parsley80 g
- Tomatoes240 g
- Cucumber160 g
- Lemon juice35 ml
- Olive oil20 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Cook bulgur according to its packet, drain and cool.
Wash and finely chop parsley; dice tomatoes and cucumber.
Toss with lemon and oil. Chill for 10 minutes.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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