Bulgur salad with carrots and parsley

Name: Bulgur salad with carrots and parsley
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 300 g Bulgur; 1 glass (190 g) small black olives with stone; 200 g Carrots; 2 Federation Parsley; 2 untreated lemons; 80 ml Olive oil; 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

300 g Bulgur
1 glass (190 g) small black olives with stone
200 g Carrots
2 Federation Parsley
2 untreated lemons
80 ml Olive oil
2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Put Bulgur in a bowl and pour about 600 ml of very hot water over it. Cover and let it swell for 20-25 minutes. Drain the olives. Peel, wash and slice carrots diagonally. Steam them in a pot with little water for 8-10 minutes until al dente.
2
Wash parsley, remove coarse stalks and chop leaves roughly. Take out carrots and chill cold. Wash lemons hot and grate them dry. Rub the zest off 1 lemon. Cut the lemon in half and squeeze out one half. Drain the bulgur if necessary. Put bulgur, parsley, lemon juice and zest, olives and carrots in a bowl. Add olive oil and vinegar, mix and season to taste with salt, pepper and sugar. Leave to stand for 30 minutes, then season again and serve.
3
Cut the lemon in half and squeeze out one half. Drain the bulgur if necessary. Put bulgur, parsley, lemon juice and zest, olives and carrots in a bowl. Add olive oil and vinegar, mix and season to taste with salt, pepper and sugar. Leave to stand for 30 minutes, then season again and serve. Add the remaining lemon in pieces
4
30 minutes waiting time