Quick, simple and tasty, today’s recipe is fresh tabbouleh just like summer. This version is a bit revisited as I added cranberries instead of raisins in order to put a sweet touch to this dish.
A single portion is perfect for one bento box.
Ingredients:
– 1 tomato
– 1 cucumber
– 1 portion of precooked bulgur
– 6 mint leaves
– 1 handful of dried cranberries
– salt and pepper
Cut the tomato and cucumber into small pieces. Thinly slice the mint leaves. Halve the cranberries. Add everything to the bulgur. Add salt and pepper.
I made a simple dressing with 1 tsp of oil and 1 tsp of balsamic vinegar with salt and pepper.
This recipe also works with quinoa or a bulgur and quinoa mix. Enjoy!