A refreshing and flavorful meal from the North of Africa.
1 tea cup of bulgur*
1 large tomato
1 average red onion
handful of fresh mint
handful of parsley
juice of one lemon
1 teaspoon freshly grounded coriander
3-4 tbls of olive oil
paprika, salt, grounded black pepper
Put the bulgur in a large bowl (where the whole taboulé will be stored later), add one tablespoon of olive oil and mix well. Pour one teacup of boiling water in the bulgur, mix again until absorbed and leave the mixture to rest.
Meanwhile, chop the tomato and the onions into tiny cubicles, mince the parsley and the mint. Add these to the bulgur and mix, then add all the remaining spices, the lemon juice and the olive oil and mix well again. Leave in the fridge for 2-3 hours until the bulgur absorbs all the liquid and becomes soft.
*found in middle-eastern shops
5-6 leaves of lettuce
300 g beet
2 average tomatoes
1 well filled tbsp of mustard (de Dijon preferably)
2 tbsp olive oil
2 tbsp vinegar (apple preferably)
a handful of fresh basil (or a teaspoon dried)
salt, black pepper
Chop the beet in small cubicles and boil for 10 minutes, rinse it and let it cool. If you prefer it raw, just wash it well and grate it.
Cut the tomatoes, cucumbers and the lettuce in a large bowl, and add the beet.
In a small bowl mix energetically with a spoon the mustard with the oil and the vinegar until a homogeneous substance is obtained. Then add the basil and the rest of the spices and mix again.
Pour the dressing on the chopped vegetables and mix well.