Potato tabbouleh

Name: Potato tabbouleh
Yield: 6 portion(s)
Ingredients: Romainesalatblade; 0.5 tsp Freshly ground black pepper; 1 Large chopped tomato; 1.25 dl Minced parsley; 1.5 tsp Salt; 2 tbsp Freshly squeezed lemon juice; 2.5 dl Bulgur (cracked wheat); 3 tbsp Chopped olive oil; 3 Shallots cut into thin slices; 500 g Red Potatoes, cut into 1 cm cubes

Salads

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Potato tabbouleh

		Romainesalatblade
0.5	tsp	Freshly ground black pepper
1		Large chopped tomato
1.25	dl	Minced parsley
1.5	tsp	Salt
2	tbsp	Freshly squeezed lemon juice
2.5	dl	Bulgur (cracked wheat)
3	tbsp	Chopped olive oil
3		Shallots cut into thin slices
500	g	Red Potatoes, cut into 1 cm cubes

Instructions for Potato tabbouleh

To prepare the Potato tabbouleh recipe, please follow these instructions:

Place the bulb in a large bowl and cover with cold water, leave it for 1 hour. Let it dry off, pour excess water.

Put the potatoes in a saucepan with so much water that they are covered and bring them to a boil. Turn down the flask, put on low and simmer the potatoes for 10 minutes or until they are tender. Pour the water off.

Mix the shallots, tomato, parsley, mint, lemon juice, olive oil, salt, pepper, potatoes and bulgur in a large bowl. For a large bowl of romaine leaves, and pour the salad over the green.

Potato tabbouleh

Ingredients for Potato tabbouleh

Instructions for Potato tabbouleh

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