Tabuleh

Rinse the bulghur well and pour the juice of 4 lemons in a glass bowl and let it rest for about half an hour.

In the meantime, finely dice the onions, rinse and dice the tomatoes, and rinse and chop the two bunches of parsley. Then add to the bulghur form and pour the olive oil. Season with salt and freshly ground pepper.

Mix everything together well and put in the refrigerator until the leaf salad is well cooled.

Ideally suited when it is very hot in the summer.

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