Colorful bulgur salad with yoghurt garlic dip

For 4 people
  • 250 g Bulgur
  • 1 small onion
  • 1 EL Oil
  • 1/4 (approx. 200 g) cucumber
  • 1 red pepper
  • 2-3 piece (s) Spring onions
  • 6 Stalk (s) Parsley
  • 3-4 EL lemon juice
  • 4 tbsp Olive oil
  • Salt
  • Pepper
  • 1/2 clove of garlic
  • 250 g lactose-free yogurt
  • ground cinnamon
30 minutes
Put the bulgur in a sieve and rinse under cold water.Peel onion and chop finely. Heat oil in a pot. First sweat onion cubes in it for 1-2 minutes, then add bulgur. After approx. 2 minutes, deglaze with 250-300 ml water and cook covered for 20-25 minutes until soft (the water should be completely boiled off). Put bulgur in a bowl and let cool down. Wash the cucumber and cut into small cubes. Halve the peppers, clean, wash and cut into small cubes. Wash and clean the spring onions and cut diagonally into thin rings. Wash the parsley, pluck the leaves from 4 stems and cut into strips. Set aside some parsley for the yogurt. Add the diced vegetables, spring onion rings, parsley, lemon juice and olive oil to the bulgur and mix. Season the salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix the yogurt and garlic. Season with salt, pepper and a pinch of cinnamon and sprinkle with parsley. Arrange the salad and garnish with parsley
Waiting time approx. 30 minutes
1 person approx.:
  • 380 kcal
  • 1590 kJ
  • 10 g protein
  • 26 g fat
  • 44 g carbohydrates


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