Ingredients :
400 ml / 1 1/2 cups vegetable broth (stock)
200 g / 3/4 cup bulgur wheat 2 tomatoes
2 chili peppers, deseeded and finely chopped
4 scallions (spring onions), chopped into rings
1 zucchini (courgette), finely chopped 1 celery stalk, finely chopped
40 g / 2 cups fresh parsley, roughly chopped
3 tbsp lemon juice 4 tbsp olive oil
Salt and freshly ground pepper Parsley sprigs, to garnish
Method : Prep and cook time: 1 hour
1
Heat the broth (stock) in a
saucepan, stir in the bulgur and leave for 30 minutes, fluffing up with a fork
from time to time.
2
Slit crosses in the skins of the
tomatoes. Blanch in boiling water then refresh, peel, halve and deseed. Chop
the flesh.
3
Mix the vegetables, parsley, lemon
juice and olive oil into the bulgur and season with salt and pepper. Let sit
for 10-15 minutes.
4
Before serving, check the seasoning
and adjust if necessary with salt and pepper. Garnish with parsley and serve.