Tabbouleh for one bowl — 40g de bulgur — 2 tomatoes, not big (225g) — 2 big bunch of flat leaf parsley, roughly chopped — 2 chives, finely chopped (or if you don’t have any, use onion) — 1/4 bunch of fresh mint, chopped — 30ml lemon juice — 30ml olive oil *le boulgour est du bl´e dur cuit `a la vapeur, s´ech´e puis broy´e. A ne pas confondre avec le bl´e concass´e.

Place bulgur in a deep plate. Cut tomatoes in half, scoop the tomato pulp and place it evenly over the bulgur. Then chop tomatoes finely and also put it over the bulgur. Cover and place in the fridge for at least 1 hour. In a big bowl, mix bulgur and other ingredients, then serve.

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